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

1. Rinse your descaled and gutted fish with cold water and pat dry.

2. Cut 3 parallel slits vertically on both sides of the fish.

3. 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.

4. 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.

5. Before adding a fish to the pan, dredge the fish in flour. Make sure it is generously covered well.

6. Transfer fish to the frying pan and cook on medium for about 7 minutes on each side.

7. Serve warm with sliced lemons and hot sauce.

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