Best 3 Salt Crusted Fish Recipes

**Salt-crusted fish** is a classic dish that is both impressive and easy to make. The fish is encased in a hard shell of salt, which seals in the moisture and flavor. When the fish is cooked, the salt crust cracks open, revealing perfectly cooked, flaky fish. This method of cooking is perfect for any type of fish, but it is especially well-suited for delicate fish such as sea bass, trout, and red snapper.

This recipe article features three different variations of salt-crusted fish:

* **Classic salt-crusted fish:** This is the basic recipe for salt-crusted fish. It uses a simple mixture of salt, water, and egg whites to create the salt crust.
* **Herb-crusted fish:** This variation adds herbs such as rosemary, thyme, and sage to the salt crust. The herbs give the fish a delicious flavor and aroma.
* **Spicy salt-crusted fish:** This variation adds chili flakes and cayenne pepper to the salt crust. The result is a fish that is both flavorful and has a bit of a kick.

No matter which variation you choose, you are sure to enjoy this delicious and impressive dish.

Check out the recipes below so you can choose the best recipe for yourself!

SALT CRUSTED WHOLE FISH

Salt Crusted Whole Fish image

Provided by Guy Fieri

Time 35m

Yield 2 servings

Number Of Ingredients 12

Ingredients

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons chopped Italian parsley, divided
1/2 cup water
1 (2 1/2-pound) fresh whole white fish, such as striped bass
2 tablespoons julienned sun-dried tomatoes
1 tablespoon chopped kalamata olives
2 tablespoons chopped artichoke hearts
2 slices lemon, sliced in half, plus more for garnish
1 tablespoon minced garlic
1/2 teaspoon freshly cracked black pepper

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

SALT CRUSTED WHOLE FISH

Salt Crusted Whole Fish image

When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.

Provided by Bonnie G 2

Categories < 60 Mins

Time 35m

Yield 1 fish, 2 serving(s)

Number Of Ingredients 12

Ingredients

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons Italian parsley, chopped and divided
1/2 cup water
1 (2 1/2 lb) fresh whole white fish, such as striped bass
2 tablespoons sun-dried tomatoes, julienned
1 tablespoon kalamata olive, chopped
2 tablespoons artichoke hearts, chopped
2 slices lemons, sliced in half, plus more for garnish
1 tablespoon garlic, minced
1/2 teaspoon cracked black pepper

Steps:

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
Turn over and repeat.
Garnish with lemon slices and serve immediately.

SALT-CRUSTED FISH

Salt-Crusted Fish image

Provided by Marc Murphy

Categories main-dish

Time 50m

Yield Yield: 6 servings

Number Of Ingredients 7

Ingredients

Three 1- to 1 1/2-pound whole branzinos, gutted and gills removed
2 lemons, cut into 8 slices each, plus lemon wedges for serving
6 sprigs fresh thyme
6 sprigs fresh rosemary
One 3-pound box kosher salt
5 large egg whites
2 tablespoons dried thyme

Steps:

Preheat the oven to 400 degrees F.
Place each branzino on a cutting board. Cut off the top and side fins using scissors. Arrange 3 even piles of the lemon slices, 2 sprigs thyme and 2 sprigs rosemary in a cast-iron skillet large enough to hold all 3 fish (or use smaller cast-iron skillets large enough to hold one fish each). Lay a fish on top of each pile in a standing position so that the open cavity is resting on the lemons, and herbs. Set aside.
Combine the salt, egg whites and dried thyme in a large bowl to form a grainy paste. Press a 1/4-inch layer of the salt mixture onto each fish until they are completely encased.
Place the skillet or skillets in the oven and roast until an instant-read thermometer registers 135 degrees F when inserted into the thickest part of the fish, about 20 minutes. Let stand 10 minutes. Use a large spoon to break open the salt mixture-you will need to apply a little force-and peel the salt layer off.
Serve the fish family-style, with lemon wedges.

Tips:

Choose the right fish: A whole fish that is 2 to 3 pounds is ideal. A fish that is too large will be difficult to cook evenly, and a fish that is too small will not have enough meat.
Prepare the fish: Rinse the fish inside and out and pat it dry with paper towels. Remove the gills and entrails, and score the flesh on both sides to help the salt penetrate.
Make the salt crust: Combine coarse salt, fresh herbs, and citrus zest in a bowl. Use your hands to mix the ingredients until they are well combined.
Coat the fish in the salt crust: Place the fish on a baking sheet lined with parchment paper. Pack the salt crust evenly around the fish, making sure to cover it completely.
Bake the fish: Preheat your oven to 400 degrees Fahrenheit. Bake the fish for 30-40 minutes, or until the salt crust is golden brown and the fish is cooked through.
Serve the fish: Let the fish rest for 10 minutes before serving. Use a hammer or mallet to crack the salt crust. Serve the fish with lemon wedges, fresh herbs, and your favorite dipping sauce.

Conclusion:

Salt-crusted fish is a delicious and impressive dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a beautiful and delicious meal that your friends and family will love.