Dairy-Free Crispy Fried Snapper Fillets
Discover the indulgent crunch of Dairy-Free Crispy Fried Snapper Fillets – a recipe that pairs irresistible texture with bold, savory flavors. Perfectly seasoned snapper fillets are coated in a golden, egg-free batter made with chickpea flour, sparkling water, and a touch of baking powder for maximum crispiness. The combination of cornstarch and flour creates a light, airy crust that keeps the fish tender and flaky inside. Fried to perfection in sizzling vegetable oil, each bite offers a satisfying balance of spice with notes of paprika and garlic powder. Ready in just 35 minutes, this fish dish is ideal for weeknight dinners or casual gatherings. Serve hot with fresh lemon wedges for an added burst of brightness, and enjoy a dairy-free seafood experience that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces snapper fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 0.75 cup sparkling water
- 1 cup chickpea flour (besan)
- 1 teaspoon baking powder
- 2 cups vegetable oil
- 1 lemon wedges
Instructions
Rinse the snapper fillets under cold water and pat them dry with paper towels.
Season each fillet with salt, black pepper, garlic powder, and paprika, ensuring the spices are evenly distributed.
In a medium-sized bowl, mix the cornstarch and all-purpose flour together.
In a separate medium bowl, whisk together the chickpea flour, baking powder, and sparkling water. The batter should be smooth but not too runny; it should coat the back of a spoon. Adjust the amount of sparkling water if necessary.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should reach a temperature of 350°F (175°C) for frying.
Dredge each seasoned snapper fillet in the flour mixture, shaking off any excess, then dip it into the chickpea batter, making sure it is completely coated.
Carefully place the coated fillets into the hot oil. Fry the fillets in batches, if necessary, to avoid overcrowding the pan.
Fry each fillet for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon or tongs to turn them.
Once cooked, transfer the fillets to a plate lined with paper towels to drain any excess oil.
Serve the crispy fried snapper fillets hot with lemon wedges on the side.
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.3 g | 562% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 14.1 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 169 mg | 13% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2745 mg | 58% | |
*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.
