- 1 whole snapper or bass, about 5 lb., scaled,
cleaned and fins removed
- Freshly ground pepper, to taste
- 3 egg whites, at room temperature
- 2⁄3 cup water
- 9 cups kosher salt
Rinse the snapper inside and out with cold water and pat dry with paper towels. Season the fish inside and out with pepper.
In a bowl, stir together the egg whites, water and salt to make a paste. Spread half of the salt paste over the bottom of an oval roasting pan. Place the fish on top and pack the remaining salt paste over the entire surface of the fish.
Roast until an instant-read thermometer inserted into the thickest part of the fish registers 135°F, 50 to 60 minutes.
The salt paste will have formed a hard crust; gently crack it with a spoon, lift off the crust and discard. Serve the fish immediately. Serves 4 to 6.