'I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!'
I’m not sure why people buy expensive throw pillows or work 80 hours a week when you can impress people just as much by cooking a whole fish.I love the ceremony of it all. The shiny scales, the actual head, the tender meat, the requirement to own a platter, the interactive picking-around while eating that slows things down a bit.
Well, I'm here to tell you: RELAAAAAAX! Did you know the fishy smell can go away? The bones, yeah, you might be dealing with some of those , but again, it slows you down and makes youget to pick the fish with your own eyes, so just get a small guy, something that you know will fit in a pan you own, like branzino or red snapper—don’t overthink it. The head, well, the head just sits there, judging you! You don’t have to pluck out the eyeballs and eat them like Skittles, but you definitely can.
and tongs and slowly turn it to the other side. While you’re standing around, use your time wisely and baste hot oil onto the fish head and tail, which makes sure that those get some love if they're not making direct contact with the oil.
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