Crisp Whole Red Snapper with Asian Citrus Sauce

Crisp Whole Red Snapper with Asian Citrus Sauce
Photo by © Melanie Acevedo


  • 6 tablespoons canned low-sodium chicken broth or homemade stock
  • 2 scallions including green tops, cut into thin slices
  • 2 teaspoons Asian sesame oil
  • 2 tablespoons plus 2 teaspoons soy sauce
  • 2 tablespoons lime juice
  • Cooking oil, for frying
  • ½ teaspoon grated fresh ginger
  • + 2 more ingredients
    • 2 whole red snappers (1 1/2 to 1 3/4 pound each), cleaned and scaled
    • 4 teaspoons fresh orange juice

1. Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375°. Carefully add the fish, letting the tail...

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