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Crispy Fried Red Snapper

Crispy Fried Red Snapper

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Absolutely! Here’s a full article for your Crispy Fried Red Snapper recipe:

Crispy Fried Red Snapper: A Golden, Flavor-Packed Seafood Delight

When it comes to cooking fish, few dishes are as satisfying and crowd-pleasing as a well-made Crispy Fried Red Snapper. With its firm, flaky texture and mild, sweet flavor, red snapper is the perfect candidate for frying. When seasoned just right and cooked to golden perfection, it delivers that irresistible contrast of crispy skin and tender, juicy meat—the hallmark of a great fish fry.

This dish brings the flavor of a coastal seafood shack right into your kitchen. Whether you’re serving it up with a side of fries, over rice, or with fresh citrus and herbs, fried red snapper is a guaranteed way to impress.

Why You’ll Love This Recipe

  • 🐟 Bold yet balanced flavor: Red snapper has a naturally sweet, ocean-fresh taste that pairs beautifully with spices.
  • 🔥 Perfectly crispy: A seasoned flour coating and hot oil result in a deeply golden, crunchy crust.
  • 🍽️ Versatile: Serve it whole or filleted, with classic sides like coleslaw, tartar sauce, or lime wedges.
  • ⏱️ Quick cooking: From prep to plate in under 30 minutes.

Ingredients

  • 1 whole red snapper (cleaned, scaled, and scored) or fillets
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal (optional, for extra crunch)
  • Salt and pepper, to taste
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional, for a kick)
  • 1 lemon (cut into wedges)
  • Fresh herbs (like parsley or cilantro, for garnish)
  • Vegetable or peanut oil (for frying)

Instructions

1. Prep the fish:

  • Rinse the red snapper and pat it completely dry with paper towels.
  • If using a whole fish, make a few diagonal slashes on each side—this helps it cook evenly and allows the seasoning to penetrate.

2. Season generously:

  • Season the fish inside and out (or both sides of fillets) with salt, pepper, and a touch of lemon juice.
  • In a bowl, combine flour, cornmeal (if using), paprika, garlic powder, and cayenne.

3. Dredge the fish:

  • Lightly coat the fish in the flour mixture, pressing to ensure it sticks well and covers all surfaces.

4. Heat the oil:

  • In a large skillet or deep frying pan, heat about 1 inch of oil over medium-high heat.
  • The oil is ready when a small piece of the coating sizzles and floats.