Fried Hogfish
Hogfish is my absolute favorite fish to eat. You don't really see this fish as an option on menus or even at the seafood counter. It isn't a fish that fishermen are out there catching. The only way to get these guys are by spear-fishermen. So if you have any friends who spearfish, and you’re in the right areas for this fish, tell them to shoot a hog for you next time! You will love the light, buttery flavor of this fish. Hopefully you can get your hands on fresh fish. I have gotten spoiled by all my guy friends here in South Florida bringing me fresh fish. Being able to cook it that day...NOTHING compares.
I used hogfish. Any other type of snapper will be perfect with this recipe as well.
Ingredients
2-3 whole fish *Fish must be descaled and gutted
2 limes
2 lemons
salt and pepper
couple cups of flour
oil for frying, I used light olive oil
hot sauce *optional
Instructions
Rinse your descaled and gutted fish with cold water and pat dry.
Cut 3 parallel slits vertically on both sides of the fish.
Squeeze 2 limes and 1 lemon over both sides of the fish and rub the inside and out with salt and pepper. Let sit for about 5-10 minutes.
Start heating a frying pan with about 1 inch or so of oil, med-high heat. Make sure the oil is really hot before adding the fish. You can drop a pinch of flour or bread crumb into oil and if it sizzles it is ready and hot enough.
Before adding a fish to the pan, dredge the fish in flour. Make sure it is generously covered well.
Transfer fish to the frying pan and cook on medium for about 7 minutes on each side.
Serve warm with sliced lemons and hot sauce.
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