Flash-fried whole lionfish with Vietnamese flavors from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 120) by Tenney Flynn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cilantro purée; Citrus chile oil; Brabant potatoes; Buttermilk hush puppies; Thai-style mirliton salad; Vietnamese green apple salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole snapper, whole branzino, or whole trout for whole lionfish; and the book's "Home Creole seasoning" for Chef Paul Prudhomme's Shrimp Magic.

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