Fried Snapper with Avocado
Crispy, golden, and bursting with flavor, this Fried Snapper with Avocado recipe is a vibrant fusion of textures and fresh ingredients that’s perfect for a quick yet sophisticated dinner. Delicately seasoned red snapper fillets are pan-fried to perfection, achieving a satisfyingly crisp crust while locking in tender, flaky goodness. The real magic lies in the creamy avocado topping, zesty with lime juice, fragrant with chopped cilantro, and spiced with a hint of red chili flakes. This dish comes together in just 35 minutes, making it a fantastic option for busy weeknights or an impressive offering for guests. Serve with lime wedges for a tangy finish, and enjoy a restaurant-quality meal at home. Perfect for seafood lovers searching for new ideas, this recipe is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
- 2 pieces ripe avocados
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 tablespoons cilantro leaves (chopped)
- 0.5 teaspoon red chili flakes
- 4 pieces fresh lime wedges
Instructions
Pat the snapper fillets dry with paper towels and set aside.
In a shallow dish, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well.
Dredge each snapper fillet in the flour mixture, coating evenly on both sides. Shake off any excess flour.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the snapper fillets to the skillet, skin-side down if applicable. Fry for 3-4 minutes on each side, or until the fish is golden brown and cooked through. Remove from skillet and set on a plate lined with paper towels to drain any excess oil.
While the fish is resting, prepare the avocado topping. In a medium bowl, scoop out the flesh of the avocados and lightly mash them with a fork to your desired consistency.
Add the lime juice, olive oil, chopped cilantro, and red chili flakes to the mashed avocado. Stir gently to combine. Adjust seasoning with salt if needed.
Serve the fried snapper fillets on individual plates. Top each fillet with a generous dollop of the avocado mixture.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the fish before eating.
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 2.9 g | ||
| Protein | 272.5 g | 545% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 372 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5986 mg | 127% | |
*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.
