PAN-FRIED RED SNAPPER WITH BASIL

Pan-Fried Red Snapper with Basil image

I just kinda came up with this red snapper recipe the other day. It's one of my new favorites now.

Provided by semajsmadda

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

2 (1 1/2 pound) whole red snappers
salt and ground black pepper to taste
1 lime, halved
¼ onion, thinly sliced, or to taste
4 sprigs fresh basil, or to taste
kitchen string
¼ cup pesto
1 ½ cups all-purpose flour
1 ½ teaspoons ground fennel seeds
1 ½ teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup oil for frying

Steps:

Season fish cavities with salt and pepper.
Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 20.3 g, Cholesterol 64.9 mg, Fat 9 g, Fiber 1.6 g, Protein 39.1 g, SaturatedFat 1.8 g, Sodium 451.6 mg, Sugar 0.4 g