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Source: America's Favorite Food Associations

Baked Snapper in Salt Crust
A delicious meal!
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Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
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2 cups kosher salt, coarse
2 cups flour
1 1/4-1 1/2 cups water
1 red snapper, cleaned and scaled





Preheat the oven to 375°F. In a large bowl, mix the
salt and flour. Add the water and stir to form a slightly
stiff yet pliable dough.

Rinse the fish under cold water and pat dry with paper
towels. Put the fish on a lightly oiled baking sheet.
Scoop out half the dough and pat it over the fish to
form a crust about 1/4 inch thick. Flip the fish over
and form a crust on the other side with the remaining
dough. The entire fish should be enveloped in dough,
with no cracks or openings. (You might have dough
left over.)

Bake the fish until the crust begins to turn golden,
about 30 minutes. Slit the crust, peel it away from the
fish and discard it. Lift the fish away from the bones
and serve.





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