Description
Bring flavor home with this crispy fried red snapper. Simple to make, packed with flavor, and a true family favorite for any night.
Ingredients
Scale
- Main Catch:
- 2 medium Red Snapper Fillets (about 6–8 oz each)
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch
- 1 large Egg
- 1/2 cup Cold Water
- 2–3 cups Neutral Cooking Oil (like canola or vegetable), for frying
- Flavor Boosters:
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper (or to taste)
- 1/2 tsp Fresh Black Pepper
- 1 tsp Sea Salt (or to taste)
- 1/2 tsp Dried Oregano
- Finishing Touches:
- 1 Fresh Lemon, cut into wedges
- 1/4 cup Fresh Parsley, chopped
- Optional Kick:
- Your favorite hot sauce, for serving
- 1 tsp Lime Juice (added to wet batter)
Instructions
- Prep Your Snapper:: Pat those beautiful red snapper fillets super dry, hon. Seriously, this is where that crispy magic starts. Any excess moisture means steam, and steam means less crisp. I usually lay them on paper towels and press gently, pressing out every bit of moisture. While they’re chilling, grab a shallow dish for your dry mix. I always forget this step and then scramble, so learn from my oops moment!
- Whisk Up the Dry Batter:: In that dish, combine your all-purpose flour and cornstarch. The cornstarch is our secret weapon for that extra crunch, trust me. Then, add your garlic powder, onion powder, smoked paprika, cayenne, black pepper, sea salt, and oregano. Whisk it all together until it’s perfectly uniform. I always give it a good sniff; the spices should smell amazing! This mixture is what gives our crispy fried red snapper its incredible flavor.
- Create the Wet Batter:: In a separate bowl, crack your egg and whisk it with the cold water. If you’re feeling adventurous, a tiny splash of lime juice here adds a lovely zing, I’ve found. You want this wet mixture to be smooth, no eggy clumps. This two-step batter process is what gives our crispy fried red snapper that incredible texture. Sometimes I accidentally add too much water and have to start over – don’t be like me!
- Dredge and Dip:: Now for the fun part! First, lightly dust each dry red snapper fillet in the seasoned flour mix, shaking off any excess. Then, dip it into the egg wash, letting any extra drip away. Finally, return it to the dry flour mix for a second, thorough coating. Press gently to make sure it adheres. This double dredge is key for the ultimate crispy fried red snapper, giving you that beautiful crunchy crust.
- Heat the Oil:: Pour about an inch or two of your neutral cooking oil into a heavy-bottomed skillet or cast iron pan. I like cast iron for even heat, honestly. Heat it over medium-high heat until it reaches about 350-375°F (175-190°C). If you don’t have a thermometer, a tiny pinch of flour should sizzle immediately but not burn. Don’t overcrowd the pan; I usually do one or two fillets at a time, depending on their size.
- Fry ‘Til Golden:: Carefully place your coated red snapper fillets into the hot oil. Let them fry for about 3-4 minutes per side, or until they’re a beautiful golden brown and, most importantly, super crispy. You’ll hear that satisfying sizzle! Once cooked through, transfer them to a wire rack set over paper towels to drain any excess oil. This keeps them from getting soggy, which is the worst! You want that perfect crispy fried red snapper.
- Serve Your Crispy Fried Red Snapper:: Squeeze fresh lemon juice over each fillet immediately. A sprinkle of chopped fresh parsley adds a pop of color and freshness. Serve your crispy fried red snapper hot, maybe with a side of your favorite hot sauce for an extra kick. Enjoy that incredible crunch that everyone will rave about!