1whole red snapper (about 2 pounds, already gutted)
1 tbsp smoked paprika
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp brown sugar
1/2 tsp red pepper flakes
1 sprig rosemary
2 springs oregano
For the salad:
1 large avocado
1 package heirloom cherry tomatoes (8 oz)
1/4 cup fresh basil
8 oz mini mozzarella balls
2 tbsp olive oil
1 tbsp balsamic vinegar
Instructions
Trim the tips of the fins (the pointy parts) off of your fish and score the sides of it, about a half inch thick or so, in a crossed pattern.
Mix together all of the spices for the fish and sprinkle them into the ridges of the skin and meat.
Take the sprigs of herbs and stuff them inside the fish, so they are coming out through its mouth.
With the deep fryer at a high temperature, gently place the fish in and hold it with tongs (do not let it drop in) for about four minutes, then, flip it over and ensure the other side is crispy as well.
Remove the fish from the deep fryer and place it onto a cooling rack stacked on a baking sheet. Let sit while you make the salad.
In a large bowl, add the sliced tomatoes, mozzarella, chunks of avocado, and basil (cut into slices)
Toss together with the oil and vinegar, plate with the salad on the bottom of the dish, and the fish placed gently on top, and enjoy!
Keyword deep fried red snapper, gluten free, red snapper, whole red snapper