Best 2 Salt Crusted Whole Fish Recipes

Salt-crusted whole fish is a classic and elegant dish that is perfect for a special occasion. The salt crust protects the delicate flesh of the fish while cooking, resulting in a moist and flavorful dish. This method is surprisingly easy to do and can be used to cook any type of whole fish. Whether you prefer a mild-flavored fish like tilapia or a more robust fish like salmon, salt-crusting is a great way to bring out the natural flavor of the fish. With just a few simple ingredients and a little bit of patience, you can create a restaurant-quality dish that will impress your friends and family.

Let's cook with our recipes!

SALT CRUSTED WHOLE FISH

Salt Crusted Whole Fish image

Provided by Guy Fieri

Time 35m

Yield 2 servings

Number Of Ingredients 12

Ingredients

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons chopped Italian parsley, divided
1/2 cup water
1 (2 1/2-pound) fresh whole white fish, such as striped bass
2 tablespoons julienned sun-dried tomatoes
1 tablespoon chopped kalamata olives
2 tablespoons chopped artichoke hearts
2 slices lemon, sliced in half, plus more for garnish
1 tablespoon minced garlic
1/2 teaspoon freshly cracked black pepper

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

SALT CRUSTED WHOLE FISH

Salt Crusted Whole Fish image

When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.

Provided by Bonnie G 2

Categories < 60 Mins

Time 35m

Yield 1 fish, 2 serving(s)

Number Of Ingredients 12

Ingredients

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons Italian parsley, chopped and divided
1/2 cup water
1 (2 1/2 lb) fresh whole white fish, such as striped bass
2 tablespoons sun-dried tomatoes, julienned
1 tablespoon kalamata olive, chopped
2 tablespoons artichoke hearts, chopped
2 slices lemons, sliced in half, plus more for garnish
1 tablespoon garlic, minced
1/2 teaspoon cracked black pepper

Steps:

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
Turn over and repeat.
Garnish with lemon slices and serve immediately.

Tips:

Choose the right fish: Pick a whole fish that is suitable for baking and has a firm texture, such as sea bass, snapper, or trout. The size of the fish should be between 1 and 2 pounds.
Prepare the salt crust: Combine salt, herbs, and spices in a bowl. Use a coarse salt like sea salt or kosher salt, as it will help create a crispy crust. Experiment with different herbs and spices to create a flavorful crust.
Prep the fish: Clean and gut the fish, but leave the head and tail intact. Score the fish's skin diagonally on both sides to help the salt crust adhere.
Apply the salt crust: Spread the salt mixture evenly over the entire fish, making sure to cover all surfaces. Press the salt crust firmly onto the fish to ensure it stays in place during baking.
Bake the fish: Preheat your oven to the temperature specified in the recipe. Place the fish on a baking sheet and bake for the recommended time. The cooking time will vary depending on the size and thickness of the fish.
Rest the fish: Once the fish is cooked, remove it from the oven and let it rest for a few minutes before breaking the salt crust. This will help the fish retain its moisture and juices.

Conclusion:

Salt-crusted whole fish is a delicious and impressive dish that is perfect for special occasions. The combination of a crispy salt crust and tender, flaky fish is sure to delight your taste buds. With careful preparation and attention to detail, you can easily create this stunning dish at home. Experiment with different herbs, spices, and fillings to create a unique and flavorful salt crust that complements the fish perfectly.