Best Fried Red Snapper Recipes

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

PESCADO FRITO (FRIED RED SNAPPER)

Steps:

• Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
• Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
• In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
• Line a baking sheet with paper towels and set aside.
• Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
• Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
• Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
• Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE

Steps:

• In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
• Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
• Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
• Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

FRIED RED SNAPPER

Steps:

• 1. Rinse the fish in cold water, drain but do not dry.
• 2. In a bowl, put the flour in the bowl.
• 3. Season one side of the fish with 1/2 of the teaspoon salt, 1/2 teaspoon of garlic pepper and 1/2 teaspoon of creole seasoning.
• 4. Lift the fish up and dry the plate off and flip to the other side.
• 5. On the other side, inside the cavity of the fish, sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of garlic pepper,and 1/2 teaspoon of creole seasoning.
• 6. Completely coat the fish in the flour on both sides.
• 7. Put stove on medium high heat, when oil is hot, add the fish.
• 8. Cook the fish on both sides for minutes or until the coating is crispy and the fish flakes easily with a fork. Serve immediately.

PAN FRIED BLUE CORN COATED RED SNAPPER WITH GREEN CHILE AIOLI AND CREAMED KALE

Steps:

• Green Chile Aioli: Combine all ingredients in a blender and blend until smooth.
• Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli.
• Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

GARLIC-LIME MARINATED FRIED RED SNAPPER FINGERS

Steps:

• 1. Cut fish filets into thing strips. Mix together the garlic, lime juice, nutmeg and 1/2 tsp. of olive oil. Allow fish to marinate for at least 2 hours.
• 2. Beat the egg and water in a shallow bowl. Dip the filets in the beaten egg mixture and then coat with the flour. Did fish in the egg mixture again and coat with the cracker crumbs - make sure they are covered well.
• 3. Heat the oil in a saute pan and saute the fish quickly. Don't over-crowd the pan and turn down the heat if oil gets too hot - being careful not to burn the fish as the fish strips will cook very quickly.
• 4. Garnish the fish fingers with parsley and serve with lime slices and if preferred, tartar sauce.

FRIED RED SNAPPER IN SWEET AND SOUR SAUCE

Steps:

• Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
• Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.

QUICK FRIED RED SNAPPER IN OLIVE OIL

Steps:

• 1. First I melt the butter. I use enough to coat 4 medium size filets. After it's melted, I add the lemon juice. Spread on a plate and lay the filet down meat first. Spread the remaining on top of filet. Go fix the cold slaw or shrimp while it rests for about fifteen minutes.
• 2. Drain the lemon butter from filets. Put sea salt on each filet. Pour House of Autry in a bag and drop filets in and shake gently. Don't let it settle too long before you put on stove.
• 3. Have over medium heat a pan large enough to heat some pure Olive Oil. I don't use Virgin Olive Oil, because you cannot fry a good piece of meat in virgin. If you get virgin olive oil too hot, it loses any of it's benefits and does nothing for the taste either! You are able to fry with 100%pure olive oil and not lose the good, for your body or your taste buds! Put filet in medium hot pan of olive oil meat side down. Cook for approximately 4 to 5 minutes on that side. Turn gently and cook for another 4 or 5 minutes. To make sure meat is the flakiest it can be and keep it's moisture, turn once more to the meat side down. Then, take from pan and place on paper towel or something else to help it drain excess oil. There won't be much. We cut each filet in half and I fed 4 adults and 2 children and have two half filets left! I complimented the filets with Carolina Shrimp and home made cold slaw. It would go well with just about any side you'd like. I think next time, I'll use it with something adventurous, like GRITS! :)

PAN-FRIED RED SNAPPER WITH BASIL

Steps:

• Season fish cavities with salt and pepper.
• Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
• 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.
• Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
• Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
• 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.

OVEN FRIED RED SNAPPER

Steps:

• Rinse fish fillets under cold water, pat dry with paper towels. Cut fish into 6 equal pieces.
• Combine vegetable oil, salt and garlic in a large shallow dish. Place fish in mixture and marinate for 10 minutes. Turn fish over and marinate for an additional 10 minutes.
• Pour cheese and bread crumbs into two separate shallow dishes, set aside.
• Remove fish from marinade and dredge in cheese, then bread crumbs. Place fish on a well greased cookie sheet. Bake at 500 degrees for 12-15 minutes, until fish flakes easily.

OVEN-FRIED RED SNAPPER

Steps:

• Preheat oven to 400°. Oil bottom of baking dish very lightly. Wet fillets. Roll in combined dry ingredients. Place in baking dish. Squeeze on fresh lemon. Bake 20-30 minutes without turning. Fish is done when flaky. Serve with whipped potatoes and broccoli. (Don't forget the tartar sauce.) Even Easier: Foil is my friend where baked or broiled fish is concerned. I spray it with Pam so that the fish lifts off easily. And of course, the clean-up is throw-away quick.

FRIED RED SNAPPER

Steps:

• Rinse to clean snapper with lime and water.
• On a cutting board, cut snappers to your liking. I would usually create 3 deep slits on both sides of the snappers but for this recipe I had two large ones so I cut mines in pieces. Buy ones that can fit in your pan!
• Pat fish dry. When done, season with fish seasoning, epis, salt, rosemary, thyme and lime juice. Marinate in the fridge for 30 minutes to an hour. This ensures that flavors get deep into the fish, yummy !
• When ready to make, use the largest non-stick frying pan you have. Add enough peanut oil to cover at least 1-1/2 inches of depth.
• Heat the skillet for a few minutes over medium heat. In the meantime, lets coat the snapper in flour batter. Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy. While also, shacking off the excess flour afterwards and set aside.
• At medium heat, slowly fry for a few minutes on the first side but do not turn until it is ready. If you want to flavor the oil as I did it is optional. Add in scotch bonnet pepper, thyme and rosemary.
• When cooking, the fish will naturally release and float on top of the pan but you can also check by lifting it a little to make sure the snapper is golden. That is a sign, especially at medium heat that it is ready to be turned over.
• Total time should be no longer than 15 minutes for frying. But of course, not all stoves or pots are the same so keep an eye on it the entire time. My total time for frying was about 12 minutes using a dutch oven pot.
• Set on a cookie rack over an allimum pan to drain access oil. To reheat to keep skin crispy, bake at 350F for 5 minutes.
• HowToSection Caribbean Fish Sauce Array