Ingredients:

  • 2 Whole Red Snapper (approx. 1.5 lb each), cleaned, scaled, and gutted
  • 1 Tbsp Coarse Sea Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 1 large Lime, quartered
  • 6–8 cups High Smoke Point Oil (Canola, peanut, or vegetable oil), for frying
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, finely chopped
  • 1 clove Garlic, minced very finely
  • Pinch of Salt (for Mojo)

Instructions:

  1. Prep the Fish: Pat the cleaned fish extremely dry with paper towels (this is crucial for crispiness). Score the Fish: Using a sharp knife, make 3–4 diagonal cuts (scoring) about 1/4 inch (6 mm) deep on both sides of each fish to ensure even cooking.
  2. Mix the Rub: Combine all Spice Rub ingredients (salt, pepper, paprikas, garlic/onion powders, oregano, cayenne) in a small bowl. Season Thoroughly: Rub the spice mixture generously over the entire exterior of the fish, ensuring the rub gets into the scored cuts and into the body cavity. Stuff the cavity with a few lime wedges.
  3. Heat the Oil: Pour the oil into a large Dutch Oven or heavy pot, ensuring the pot is no more than two-thirds full. Use a deep-fry thermometer and heat slowly to 375°F (190°C).
  4. Fry the Fish: Carefully lower one fish at a time into the hot oil (do not overcrowd). The temperature will drop; monitor it closely, aiming to keep it between 350°F and 365°F (175°C and 185°C).
  5. Cook and Turn: Fry the fish for 7–9 minutes. Using a spider or slotted spoon, carefully and gently flip the fish. Fry for another 7–9 minutes, until the skin is a deep, burnished gold, crispy, and the internal temperature reads 145°F (63°C).
  6. Drain and Repeat: Remove the fish immediately and place it on a wire rack over a baking sheet to drain excess oil. Sprinkle lightly with an extra pinch of coarse salt right away. Bring the oil back up to 375°F (190°C) before frying the second fish.
  7. Prepare the Mojo: Combine the lime juice, finely chopped cilantro, minced garlic, and salt in a small bowl. Whisk quickly.
  8. Serve: Transfer the fish to a serving platter. Drizzle the Lime-Cilantro Mojo over the fish just before serving.