Jim Kerr - Man of Gravity
Here is an old recipe:
lb fresh red snapper
This is actually a great way to fry any fish. Here is how I do it. First slice up the ginger into very thin pieces or shred it with a fine grater (ouch, watch those fingers) Some people really get carried away with ginger. I am one of those people.
Next pour the oil in the frying pan. According to most kitchen scientists the oil should be about 325 to 375 degrees Fahrenheit
for the fish you need to brown it at about 350 degrees and then
let it cook, but not too long. Flip it over as soon as it is brown.
Using a meat thermometer you can judge the legal eating temperature.
Just don’t over-cook it. Brown on both sides is good. And
because you are such a generous soul you could share your dry white
wine with the fish who is giving its flesh to you. So pour a little
wine on the poor soul and let it enjoy the spirits. If you over
cook it you won’t die of some fish borne disease, and if you
under cook it you can call it sushi. That’s the way I do it
and you can too.
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