Pan-Fried Red Snapper With Basil

• 2 (1 1/2 pound) whole red snappers
• salt and ground black pepper to taste
• 1 lime, halved
• 1/4 onion, thinly sliced, or to taste
• 4 sprigs fresh basil, or to taste
• kitchen string
• 1/4 cup pesto
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground fennel seeds
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup oil for frying

1. Season fish cavities with salt and pepper.
2. Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
3. Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
4. Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
5. Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
6. Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.

red snappers, salt, lime, onion, basil, kitchen string, pesto, flour, ground fennel seeds, chili powder, salt, ground black pepper, oil

Taken from www.allrecipes.com/recipe/266020/pan-fried-red-snapper-with-basil/ (may not work)