Fried 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.
While I don’t eat fried food often, I always make an exception for delicious fried red snapper. The meaty, tender texture with a nice crunch is irresistible. And the natural sweetness pairs nicely with the salty crunch from frying.
Enjoying this dish on my first Caribbean vacation was divine. Snapper is common there, and the locals have been making this tasty meal for generations. After the first bite, I knew I would be recreating this in my own kitchen.
Why Fried One of the Best Ways to Cook Red Snapper
OK, so fried isn’t the healthiest way to eat fish. But… it’s so good. Frying fish in hot oil locks in the moisture and creates a mouthwatering crunch. But, of course, you can bake it if you’re more health-conscience than I am. 😉
Recipe Ingredients
- Fish Seasoning – To give your fish a nice kick of flavor and spice, I recommend starting with a blend of spices, including garlic powder, onion powder, celery seeds, black pepper, smoked paprika, allspice, ground ginger, ground mustard, cayenne pepper, and salt. Or you can make homemade fish seasoning and keep it in the cupboard.
- Snapper – Two whole red snappers (1½-1¾ pounds each) were enough to make my family happy.
- Flour – This pantry-staple ingredient locks in the flavor and gives the fish a nice, crispy exterior.
How to Make Fried Red Snapper
- Make the Seasoning – Combine the garlic powder, onion powder, celery seeds, black pepper, paprika, allspice, ground ginger, mustard powder, cayenne pepper, and salt in a bowl or jar. Stir or shake it until the seasonings are well combined. (Photo 1)
- Prepare the Fish – Rinse the fish with cold water, checking to remove any missed scales. Use a paper towel to thoroughly pat the fish’s exterior and interior dry. (Photo 2)
- Season – Season with salt, then rub the fish seasoning all over the fish and dredge with flour. Set aside in the fridge until you’re ready to fry. (Photos 3-4)
- Fry – Heat oil over medium heat until hot in a large skillet. Carefully add the fish and cook on each side for 5-7 minutes until cooked through and crispy. Remove from the skillet and set aside. (Photos 5-8)
Recipe Variations
- For a crispy gluten-free option, you can use rice flour, corn flour, cornstarch, or potato starch.
- You can replace the red snapper with your fave firm-fleshed fish. Catfish is fabulous.
Tips and Tricks
- 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.
Make-Ahead Instructions
To save time and give your fish more time to absorb the flavors, you can rinse and season it the night before. Then when it’s time to make dinner, you can toss the fish in flour and fry it.
Serving and Storage Instructions
This dish is best served hot and crispy right off the stove. Letting the fish rest for a couple of minutes after frying helps the juiciness reabsorb into the fish, but don’t wait too long to enjoy this delicacy.
Store leftover snapper in an airtight container in the fridge for about 3 days. Or you can also wrap it tightly in a freezer-safe bag and freeze it for three months.
You can use the oven to reheat leftover fried red snapper. Preheat the oven to 350℉/177℃ and bake it for 5-10 minutes. You can also re-fry your pan-fried fish by heating your oil on medium-high and frying the fish for 2-3 minutes.
FAQs
Fish fillets aren’t supposed to have bones, but you still must be careful. Take small bites and remove any tiny bones you feel in your mouth.
Unfortunately, that can happen. To prevent your snapper from having a rubbery texture, use cold water when rinsing it, and don’t over-fry it.
Yes, the skin on this fish is edible and gets quite crispy, whether deep frying, pan frying, or searing it on a skillet.
What to Serve With Fried Red Snapper
This dish gives me island vibes, so I always try to pair it with something Caribbean. If you want the same vibes, try serving this with fried plantains. Cucumber and onion salad is ideal for a lighter side that balances fried fish.
More Soul-Satisfying Fish Recipes to Try
Conclusion
Fried Red Snapper is a beautiful and delicious dish you can easily make in a skillet in just a few minutes. What is your favorite fish seasoning mix? Tell me in the comments!😍
Watch How to Make It
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Fried Red Snapper
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.
Tips & 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.
Joe Hawkins says
Looks very similar to some fish that I caught and had cooked at the dock in the Yucatan, we had Grouper, Snapper, and some Sea Bass which were all amazing. I will be trying your recipe as I have enjoyed many of your recipes already.I live in Fla and catch similar fish. . I would like to know what and how to make the sauce you have pictured with your fish. It looks delicious as well.
thanks,
Joe H
Imma says
Hi Joe, thanks for your love and support. That is Pepper sauce and you can use mango Caribbean sauce as well. Much Love!