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The Chef’s Table’s Jerk Snapper

This dish from Houston’s Chef’s Table is a showstopper! The impressively-plated fried whole fish is surprisingly easy to make at home, it just requires a little finesse for the deep-frying. You can order Chef Paul’s signature sauces and spice blends from The Chef’s Table, or sub in your favorite homemade or store-bought versions.
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Ingredients
  

  • Whole 2 pound red snapper cleaned and scaled
  • ¼ cup all-purpose flour
  • ¼ cup rice flour
  • 2 Tablespoons Chef Paul’s Jerk Blend or a blend of your choice
  • Pinch of peri peri seasoning (see Notes)
  • Kosher salt and pepper
  • Canola oil for deep frying
  • 3 Tablespoons unsalted butter
  • 1 large garlic clove finely grated
  • Chef Paul’s Tropical Salsa and Chef Paul’s Scampi Sauce for serving

Instructions
 

  • Using a paring knife, score the sides of the fish.
  • In a small bowl, combine the flour, jerk seasoning, rice flour, and the peri peri seasoning. Season with salt and pepper. Coat the fish from head to tail in the dry rub.
  • In a deep sauté pan or Dutch oven, heat a ½ inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 350°. Carefully add the fish, letting the tail stick out of the pan if necessary. Let the fish cook, without moving, until crispy and browned, about 9 minutes. Using a large spatula, carefully turn the fish. Continue cooking until crisp and browned and just done, about 7 minutes longer. Transfer to a paper towel–lined plate to drain.
  • Meanwhile, in a small saucepan, melt the butter. When it begins to sizzle, stir in the garlic and remove from the heat.
  • Place the fish on a large plate or platter and drizzle with the garlic butter. Serve with Chef Paul’s Tropical Salsa and Chef Paul’s Scampi Sauce.

Notes

You can purchase Chef Paul’s sauces and spices at the restaurant. You can contact them at +1 (832) 559-7489.
Peri peri seasoning is a blend of spices that typically includes paprika, African bird's eye chili (peri peri), oregano, and granulated garlic. The name "peri peri” or “peli peli" comes from the African word for "chili pepper."
Recipe and photo courtesy of The Chef’s Table.
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