How To Make Salt-Baked Sheepshead - Best Recipe | Charleston Magazine
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Cooking tools:
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- Baking sheet
- Parchment paper
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Ingredients
- 1 (3-lb.) whole sheepshead or croaker, gutted, with scales, head, and tail left on
- 5 ½ cups kosher salt (about 3 lbs., or 1 box)
- 10 sprigs thyme; 5 left whole and 5 plucked of their leaves
- 10 sprigs tarragon; 5 left whole and 5 plucked of their leaves
- 4 sprigs rosemary; 2 left whole and 2 plucked of their leaves
- 6 dried bay leaves; 3 left whole and 3 shredded
- 1/2 lemon, sliced into thin disks
- 7 large egg whites
- 1 tsp. crushed red pepper flakes or pink peppercorns
- Parchment for lining the baking sheet
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