This was a great experiment and I'll definitely cook fish this way again. This is for WHOLE FISH only - I used trout. The skin keeps the flesh from absorbing too much of the salt. For these 2 fish, I mixed one whole box of kosher salt with 2 egg whites (to bind the salt) and put a layer down in the bottom of the baking sheet. The fish were stuffed with herbs and lemon sliced and were laid on top and covered with the remaining salt mixture. Pack it tightly! This was a while ago... I think I then baked it all at 400F for about 30 minutes until the crust was browned:
This is the fun part: Crack it open! We used a hammer since the crust was SO hard.
The eyeballs fused to the salt crust and were yanked clean out. Gotta love dinner with a gross out factor.
Here they are, completely uncovered. The fish was incredibly moist and well seasoned. It was a bit messy to eat, but really really good. And it's worth it just to get to take a hammer to your dinner.
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