Diamante Days

Fried Whole Red Snapper

1 Whole Red Snapper (cleaned and scaled)—Approx. 2 pounds
4 cloves Garlic (small diced)
2 tsps Salt
1 tsp Pepper
2 cups Flour
Vegetable oil—enough to cover the fish


  1. Score the fish 3 or 4 times diagonally on both sides, to hold seasonings and to help it to cook more evenly.
  2. Fill a large heavy saute pan with 1 ½ inch of oil and heat for 5 minutes until hot, but not smoking (360°)
  3. Combine salt, pepper, garlic and rub the fish with the mixture.
  4. Dust both sides of the whole fish in the flour.
  5. Carefully add the fish to the pan. Cook without moving it, about 4 minutes per side, until crisp and brown. Remove fish and place on a paper towel.
  6. Serve the fish on a platter, accompanied with your favorite salad and tartar sauce.