Ingredients
1½lbred snappers
salt and ground black pepper,to taste
1lime,halved
¼onion,thinly sliced, or to taste
4sprigsfresh basil,or to taste
kitchen string
¼cuppesto
1½cupsall purpose flour
1½tspground fennel seeds
1½tspchili powder
1tspsalt
1tspground black pepper
1cupoil,for frying
Preparation
Season fish cavities with salt and pepper.
Cut ½ of the lime into wedges and the other ½ into thin slices. Fill fish with lime slices, onion, and basil.
Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
Heat ½-inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes.
Flip and cook the other side until browned for about 8 minutes more. Remove string and serve with reserved lime wedges.
