Whole Fried Snapper

1 pound whole snapper, cleaned
4 cups vegetable oil
1 cup flour
salt and pepper
pinch of chili powder
1 cup buttermilk

With a sharp knife, make 2 or 3 slices in each side of the snapper, then dip snapper in the buttermilk. Roll fish in the seasoned flour.

Heat oil in a deep sauté pan to a temperature of 325 degrees. Place fish in oil and cook for 3 to 4 minutes per side.

½ cup balsamic vinegar
½ cup fresh orange juice
1 teaspoon fresh ginger, sliced

Combine all of the above ingredients in a saucepan and simmer. Reduce to 1/3 of a cup. Pour over fish.
Side Dish
1 cup cabbage, shredded
¼ cup carrots, shredded
1 tablespoon green onion, chopped
juice of ½ lemon
1 tablespoon olive oil
pinch of parsley, chopped
salt and pepper to taste

Combine all of the above ingredients by hand and chill. Serve as a side dish with the snapper.

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