Mmmm Salt Encrusted Baked Fish

Recipe by Busters friend
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs whole fish (gutted, scaled & gills cut out)
  • 1
    tablespoon lemon zest
  • 14
  • 8
    lbs kosher salt (not rock salt)
  • 2
    egg whites, lightly beaten
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DIRECTIONS

  • Preheat oven to 400°F.
  • Line a pan 2 to 3 inches longer than the fish with aluminum foil (I have used cookie sheets covered in aluminum foil with aluminum foil lips for larger fish).
  • Pour the eggs whites into a large bowl. Add salt--goal is consistency of wet sand.
  • Layer 1 to 2 inches in pan. Make this layer several inches larger than the fish.
  • Rinse fish & pat dry, then lay onto salt.
  • Sprinkle 1/2 T zest over area fish will rest.
  • Stuff fish with herbs &/or diced lemon (pith removed from lemon first).
  • Lay fish onto salt bed, laying so that abdominal incision is covered (to avoid being filled with salt).
  • Pack wet salt mixture on & around fish. Pat down gently.
  • Bake 40 minutes (I add 10 -12 minutes for each additional pound of fish).
  • Remove from oven & let sit for 10 to 15 minutes (perfect for last minute table arranging).
  • Crack the salt shell with a mallet or heavy spoon & peel off chunks of shell to expose the fish.
  • Inhale! Admire the color of the fish (red snapper, sheepshead, strawberry grouper & Spanish mackerel all look brilliant) then lift top fillet from bone & serve (some small bone from fins will be in fillets). Don't forget the cheeks! Mmm!
  • Lift tail to remove back bone (often with the head) to get to the other side.
  • Clean up is to lift the foil & throw salt crust, bones & skin away.
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