Irene Aronson Wilner’s (Nana) Snapper Blues
Updated: Apr 4
(by Patricia Fieldsteel)
fresh-caught snapper blues (baby bluefish)
salt and freshly ground pepper
Make a diagonal cut behind the head and gills of each fish.
Cut through the backbone, pull the head down, and remove it from the body along with the guts, spine and ribs. (Or have fishmonger prepare.)
Coat fish lightly with salt-and-peppered flour, shaking off any excess.
Heat mixture of butter and light oil, such as canola, in cast-iron frying pan.
When it begins to bubble (around 350 F.), add fish.
You may have to do a few batches or use several pans, as sufficient space must be left between the fish.
Turn over with spatula until the skin on both sides is golden brown and crisp and the flesh is white and flakey.
Drain on paper towels.
Cover and keep warm, then serve immediately with lemon slices and flat-leaf parsley. (In reality, Nana insisted on the frizzy variety.)