Crispy Fried Snapper Fillets
Dive into the irresistible crunch of Crispy Fried Snapper Fillets, a seafood recipe that’s both simple to prepare and packed with flavor. Perfectly seasoned with a blend of garlic powder, onion powder, paprika, and black pepper, these tender snapper fillets are coated in a golden crust made from all-purpose flour and cornmeal. Fried to perfection in sizzling vegetable oil, each fillet boasts a crispy exterior that encases the flaky, moist fish within. With just 15 minutes of prep time and 10 minutes to cook, this quick and easy dish is ideal for weeknight dinners or special occasions. Serve with a sprinkle of fresh parsley and a squeeze of zesty lemon juice for a bright finishing touch. Whether you’re craving a seafood classic or looking to impress at your table, Crispy Fried Snapper Fillets are sure to delight.
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Recipe Information
Ingredients
- 4 pieces Snapper fillets
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Milk
- 1 cup Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley
Instructions
Rinse the snapper fillets under cold water and pat dry with paper towels. Ensure all moisture is removed to help the coating stick better.
In a shallow dish, mix together the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper.
In another shallow bowl, beat the eggs with the milk until well combined.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). The oil should be hot enough to sizzle a breadcrumb instantly.
Dip each snapper fillet first into the egg mixture, ensuring it's fully coated, then dredge it through the flour and cornmeal mixture, pressing it down to ensure a good coating.
Carefully place the coated fillets into the hot oil, cooking only a few at a time to avoid overcrowding, which can reduce the oil temperature.
Fry the fillets for about 3 to 4 minutes on each side, or until the coating is golden brown and the fish is cooked through. The fish should flake easily with a fork.
Remove the fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.
Garnish the fried snapper fillets with fresh parsley and serve immediately with lemon wedges on the side for added flavor.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 3.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 870 mg | 19% | |
*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.
