Ingredients:

  • 1½ lb whole red snapper, scaled and gutted
  • 2 tbsp avocado oil
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 cups avocado oil

Instructions:

  1. Use paper towels to pat the red snapper extremely dry, both inside the cavity and on the exterior skin.
  2. Cut 3-4 diagonal slits through the skin on both sides of the fish to ensure even cooking.
  3. Lightly brush the exterior of the fish with 2 tbsp avocado oil.
  4. In a small bowl, combine 1 tsp kosher salt, 1/2 tsp cracked black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper.
  5. Rub the seasoning mixture generously inside the cavity and across the scored skin.
  6. Sprinkle 2 tbsp all-purpose flour over the fish in a very thin layer and shake off any excess.
  7. Pour 2 cups avocado oil into a large cast-iron skillet or deep wok and heat to 350°F (175°C).
  8. Carefully lower the fish into the oil and fry for 6-8 minutes per side until the skin is a deep mahogany color and the internal temperature reaches 145°F (63°C).
  9. Lift the fish with a spatula and place it immediately on a wire rack over a baking sheet to drain.
  10. Let the fish rest for 3-5 minutes to allow the center to finish cooking and the skin to set.