Fried Red Snapper Recipes

JAMAICAN FRIED SNAPPER

Steps:

• Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
• Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• Serve fish topped with onion mixture spooned over the top.

FRIED RED SNAPPER BITES

Steps:

• Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
• Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
• Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
• While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
• Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.

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.

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.

FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE

Steps:

• Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
• Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
• Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
• When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

OVEN FRIED SNAPPER

Steps:

• Rinse fish with cold water, pat dry with paper towels.
• Cut fish into four serving size portions.
• Combine oil, salt and garlic in oblong baking dish.
• Place fish in mixture and let marinate 10 minutes.
• Turn and let marinate another 10 minutes.
• Remove fish from marinade.
• Roll in cheese, then crumbs.
• Place on well-greased cookie sheet.
• Bake at 500F for 12-15 minutes or until fish flakes easily.

FRIED SNAPPER WITH CREOLE SAUCE

Steps:

• Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
• Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
• Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
• Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
• Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
• Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
• Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
• Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

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.