Fried Red Snapper

Red snapper is gorgeous and super flavorful! Once you try this crispy, fork-tender, melt-in-your-mouth fish, you'll understand why it's so famous. The fantastic combination of spices and textures will have you wanting more.

Course dinner, Main

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 67kcal

Author Imma

Ingredients

Fish Seasoning

1 teaspoon (1.5g) garlic powder
1 teaspoon (2g) onion powder
½ teaspoon (2g) celery seeds
½ teaspoon (1.5g) black pepper
½ teaspoon (1.5g) smoked paprika
½ teaspoon (1g) allspice
½ teaspoon (1g) ground ginger
½ teaspoon (.5g) ground mustard
¼ teaspoon (.5g) cayenne pepper
2 teaspoons (11g) salt

Red Snapper

2 whole red snappers (1½-1¾ pounds each) cleaned, scaled, and cut into 3-4 pieces, depending on the size of the fish
Salt to taste
½ cup (60g) flour, or more to coat
Cooking oil, for frying

Instructions

Fish Seasoning

Combine garlic and onion powder, celery seeds, black pepper, paprika, allspice, ground ginger, mustard, cayenne pepper, and salt in a bowl or jar. Stir or shake the jar so all the ingredients are thoroughly combined.
Store the seasoning in an airtight container (or ziplock bag), and use it as needed.

Red Snapper

Remove fish from the fridge, rinse with cold water, checking to remove any missed scales.
Use a paper towel to thoroughly pat dry the exterior and interior of the fish. Season with salt.
Season with fish seasoning and dredge the snapper in the flour. Let it sit in the fridge until ready to fry.
In a large skillet, heat oil over medium until hot. Add the fish, and cook for 5-7 minutes on each side until cooked through on the inside and crispy on the outside. Remove fish and set aside.
Serve with pepper sauce and plantains.

Notes

To achieve the perfect fried snapper, use a heavy-bottomed pan like a cast iron skillet.
Make sure your oil is hot but not too hot. If your oil is too hot, the skin will burn before the fish is fully cooked. And if it's not hot enough, your fish will be greasy instead of crispy.
After dropping your fish into the oil, don't disturb it until it forms a crust and naturally releases from the pan.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition