My BigMouth Blog | A Blog by Jason Glover

Fried Red Snapper - Dads That Cook

By Laura

AuthorJason Glover
RatingDifficultyIntermediate

Crisp, delicious snapper in a snap! Chef Jonathan Johnson walks us through this super simple recipe that results in tender, flaky fish that the whole family will love.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

TOOLS
 Large skillet (cast iron preferred)
 Cooling rack
 Pie pan (or similar shaped dish for dredging)
 Metal spatula (or other sturdy, heat tolerant style)
INGREDIENTS
 4 Pacific red snapper fillets
 4 sprigs fresh thyme
 2 garlic cloves, minced
 1 tbsp kosher salt
 1 tsp black pepper
 1 cup flour
 ½ cup cornmeal
 1 ½ tsp curry powder
 1 ½ tsp paprika
 Peanut oil (for frying)
 Lemon wedges, for serving (optional)

CHOP THE GARLIC & THYME
1

Peel and mince the garlic. (TIP: Watch the video for the technique.)

2

Strip the thyme leaves from the sprigs and mince.

3

Set aside the minced garlic and thyme.

SEASON THE FISH
4

Lightly season both sides of the fish with salt and pepper.

CREATE THE DREDGE
5

Mix the flour and cornmeal together. (TIP: Adjust the amounts if necessary, but keep a 2:1 ratio of flour to cornmeal.)

6

Add the curry powder, paprika, minced garlic, and thyme to the flour mixture.

7

Mix until well combined, then transfer the mixture to a pie plate or other shallow dish for dredging.

GET OIL HOT & FRY
8

Add enough peanut oil to a large skillet to shallow fry the fish (not deep fry), about 1/4".

9

Heat the oil on high heat until hot.

10

Dredge 1 fillet (lightly coating both sides), then carefully place in the hot oil. (Be careful of spatter.)

11

Repeat the process with the other fillets. (TIP: Keep some space between fillets for consistent cooking.)

12

Fry for about 3-4 minutes per side, depending on the thickness and number of fillets in the pan. (TIP: If the fillet moves easily, it is time to flip.)

13

Place the fillets on a cooling rack to drain any excess oil and cool a bit before serving. (TIP: For easy clean-up, place the cooling rack over a baking sheet lined with paper towels.)

SERVE & ENJOY
14

Plate and garnish with lemon wedges, if desired.

15

Serve with your favorite veggies or sides.

16

Enjoy!

Category

Get some Fresh Red Snapper delivered to your door!

2 lbs. Fresh Red Snapper

 

Ingredients

TOOLS
 Large skillet (cast iron preferred)
 Cooling rack
 Pie pan (or similar shaped dish for dredging)
 Metal spatula (or other sturdy, heat tolerant style)
INGREDIENTS
 4 Pacific red snapper fillets
 4 sprigs fresh thyme
 2 garlic cloves, minced
 1 tbsp kosher salt
 1 tsp black pepper
 1 cup flour
 ½ cup cornmeal
 1 ½ tsp curry powder
 1 ½ tsp paprika
 Peanut oil (for frying)
 Lemon wedges, for serving (optional)

Directions

CHOP THE GARLIC & THYME
1

Peel and mince the garlic. (TIP: Watch the video for the technique.)

2

Strip the thyme leaves from the sprigs and mince.

3

Set aside the minced garlic and thyme.

SEASON THE FISH
4

Lightly season both sides of the fish with salt and pepper.

CREATE THE DREDGE
5

Mix the flour and cornmeal together. (TIP: Adjust the amounts if necessary, but keep a 2:1 ratio of flour to cornmeal.)

6

Add the curry powder, paprika, minced garlic, and thyme to the flour mixture.

7

Mix until well combined, then transfer the mixture to a pie plate or other shallow dish for dredging.

GET OIL HOT & FRY
8

Add enough peanut oil to a large skillet to shallow fry the fish (not deep fry), about 1/4".

9

Heat the oil on high heat until hot.

10

Dredge 1 fillet (lightly coating both sides), then carefully place in the hot oil. (Be careful of spatter.)

11

Repeat the process with the other fillets. (TIP: Keep some space between fillets for consistent cooking.)

12

Fry for about 3-4 minutes per side, depending on the thickness and number of fillets in the pan. (TIP: If the fillet moves easily, it is time to flip.)

13

Place the fillets on a cooling rack to drain any excess oil and cool a bit before serving. (TIP: For easy clean-up, place the cooling rack over a baking sheet lined with paper towels.)

SERVE & ENJOY
14

Plate and garnish with lemon wedges, if desired.

15

Serve with your favorite veggies or sides.

16

Enjoy!

Fried Red Snapper

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5 thoughts on “Fried Red Snapper

  1. This is delicious! I’ve only cooked snapper once and it had no flavor. This recipe added favor and I used an iron skillet. The crust was crispy while the fish was moist and flakey!!! Awesome recipe!!! Will be using it again!

  2. Great recipe! My family is from Panama and I grew up eating Red Snapper all kinds of ways. I’m not a big fan of cornmeal, but this was just perfect! Nice crunch, but still very light. This is now a staple in my house.

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