1 large whole fish, scaled and gutted (we used a red snapper, but any fresh meaty whole fish will work wonderfully with this preparation) 1. Preheat a fryer or large pot filled with oil to 325F ...

Heat the oil over medium-high heat. Add the butter, when it foams add the filets (if skin on) skin side down and immediately place a spatula and add a little pressure, to prevent it from curling; ...

In this edition of Let's Dish, she shows us how she makes crispy snapper filet with peach beurre blanc and grilled stone peaches. The night before, making basil oil: Tortorich takes basil from her ...