Salt-Crusted Snapper

Name: Salt-Crusted Snapper
Ingredients: 1 (5 lb) red snapper or (5 lb) sea bass, whole, scaled, cleaned and fins removed; fresh ground pepper, to taste; 3 egg whites, at room temperature; 2/3 cup water; 9 cups kosher salt

5 ingredients

9 steps

Ingredients

1 (5 lb) red snapper or (5 lb) sea bass, whole, scaled, cleaned and fins removed
fresh ground pepper, to taste
3 egg whites, at room temperature
2/3 cup water
9 cups kosher salt

Directions

1

Preheat oven to 400 degrees.
2

Rinse snapper inside and out with cold water; pat dry with paper towels.
3

Season fish inside and out with pepper.
4

In a bowl, stir together egg whites, water and salt to make a paste.
5

Spread half of salt paste over the bottom of an oval roasting pan.
6

Place fish on top; pack remaining salt paste over entire surface of fish.
7

Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.
8

The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.
9

Serve fish immediately.