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Red snapper encrusted in salt (or red snapper hatching)

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Red snapper encrusted in salt (or red snapper hatching)

Postby Big Bend Brian » July 8th, 2017, 10:46 am

This recipe is easy to do and has a unique table” flare” to it.

For a 3 lb red snapper:
scale fish
remove guts and gills
pat dry, put light coat of olive oil on body
insert lemon, limes, aromatics (fresh) into body cavity

6 cups kosher salt (a 3 lb box = 7 cups)
4 egg whites
½ cup water

put ¼” layer of salt down on cookie sheet. Place fish on salt, cover with ¼’ layer of salt (leaving tail exposed for effect)

Cook at 425 degrees for 40 minutes. Let sit for 5-10 minutes.
Use heavy spoon and hit to “crack” the crust. Then remove salt sections followed by using a brush to wipe away remaining salt crystals.

Before serving – with a fork remove the skin (acts as a barrier to keep the fish from being salty).
Turned out good!! Would serve for guests.



¼” bed of kosher salt

¼” layer of kosher salt then pop into oven at 425˚F for 40 minutes


Breaking the crust

Salt crust removed (use a pastry brush too to brush off the salt on the skin)
Then with a fork remove the skin.

Now just lift the spine to get the other boneless half

Bon appétit

Quality Time
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Big Bend Brian
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Joined: May 15th, 2002, 8:00 pm
Location: Ponte Vedra/Cedar Key

Re: Red snapper encrusted in salt (or red snapper hatching)

Postby ontiltttttt » August 10th, 2017, 11:47 pm

Pompano done this way are VERY tasty as well. Making me hungry
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Joined: October 29th, 2012, 12:20 am
Location: Tallahassee, FL

Re: Red snapper encrusted in salt (or red snapper hatching)

Postby Danibeth » August 11th, 2017, 11:49 am

I've never tried that with fish but it seems like it'd be an excellent way to do it.

I've used that recipe on wild duck many times. It's an excellent way to cook it if you will go through the hassle of plucking a duck (got the recipe from a poultry cookbook). I've also modified it some for cooking prime rib. Everything I've ever cooked this way has been absolutely juicy and tender and DEEEEEEEEEEEEEEEEEEEEEELICIOUS. And has never been too salty.

Had never thought to do that with a whole fish. I'll have to try that some time....looks delicious
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Joined: February 25th, 2014, 9:58 pm

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