Crispy Fried Red Snapper
Dive into a seafood feast with this Crispy Fried Red Snapper recipe, a celebration of bold flavors and perfectly golden textures. Each fillet is coated in a savory blend of flour, cornmeal, and spices, including paprika and garlic powder, before being double-dipped in a rich buttermilk and egg mixture for an irresistibly crispy crust. Fried to golden perfection in hot vegetable oil, the snapper emerges flaky and tender inside, while boasting a crackling crunch on the outside. Serve with fresh lemon wedges to brighten the dish and bring out the fish's natural sweetness. Ideal for a weeknight dinner or a special occasion, this easy-to-follow recipe delivers restaurant-quality fried fish in just 30 minutes. Perfect for fans of fried seafood who crave bold, satisfying bites.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 large Eggs
- 1 cup Buttermilk
- 2 cups Vegetable oil
- 4 pieces Lemon wedges
Instructions
Rinse and pat dry the red snapper fillets with paper towels.
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and paprika.
In another shallow dish, beat the eggs and mix in the buttermilk to form a uniform mixture.
Dip each red snapper fillet in the flour mixture, coating it evenly on both sides. Shake off any excess flour.
Next, dip the floured fillet in the egg and buttermilk mixture, ensuring it is well-coated.
Return the fillet to the flour mixture for a second coating. Press gently to adhere.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C), or test with a small piece of bread; it should sizzle immediately upon contact.
Carefully lay the fillets into the hot oil, avoiding overcrowding. Fry them in batches if necessary.
Cook each fillet for about 3-4 minutes per side, or until they are golden brown and cooked through.
Remove the fried fillets from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serve immediately with lemon wedges on the side for added flavor.
Nutrition Facts
Calories |
6293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.6 g | 603% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 14.5 g | ||
| Protein | 299.9 g | 600% | |
| Vitamin D | 52.8 mcg | 264% | |
| Calcium | 659 mg | 51% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5188 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
