CRUSTY OLE FISH (SALLYE)
Try it, you'll like it.
- 3 lb
- coarse kosher salt
- 6 large
- egg whites
- 2 medium
- (1-2# each) whole fish
- 1 Tbsp
- sea salt
- 1 Tbsp
- black pepper
- 4 sprig(s)
- fresh rosemary
- 2 tsp
- olive oil
- 1 large
- lemon thinly sliced
Preheat oven to 375F
Use rubber gloves if you have any cuts on your hands or the salt will sting (a lot).
Place the fish on the parchment lined sheet pan (or pans).
Rub the outside of the fish with the olive oil.
Then using your hands, completely cover the fish with the kosher salt-egg mixture. The crust should be about 1/2" thick. Press the crust down into the fish to make sure it adheres well.
Make sure that the fish is covered entirely so that the airtight surface will retain the moisture while cooking.
Place in preheated oven and bake for 25 minutes. The crust will become golden brown. and it will completely harden.
When ready to serve, use a small hammer, mallet or the back of a chef's knife to crack the crust.
Break the crust off in pieces until the fish is completely uncovered.
Discard the pieces of the salt crust.
Remove and discard the center bone and skeleton to access the bottom fillet.
Again, cut around the fillet and place it on the serving platter.
Discard the head and tail, and gently remove any skin left over.
The meat will flake easily, so handle gently.