Gluten-Free Crispy Fried Red Snapper
Dive into the irresistible flavors of gluten-free crispy fried red snapper, a dish that balances light, flaky fish with a crunchy golden crust. Perfectly seasoned with a harmonious blend of paprika, garlic powder, and a touch of cayenne pepper, this recipe uses a gluten-free flour mix and panko breadcrumbs to ensure everyone can enjoy it without compromising on texture. Coconut milk adds a subtle richness to the batter, while frying in hot vegetable oil guarantees a delightfully crisp exterior. Quick to prepare and ready in under 30 minutes, this gluten-free seafood masterpiece is ideal for casual dinners or elegant gatherings. Serve piping hot with fresh lemon wedges for a burst of brightness that complements every bite.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 large Eggs
- 1 cup Unsweetened coconut milk
- 1.5 cups Gluten-free panko breadcrumbs
- 2 cups Vegetable oil
- 1 whole Lemon wedges
Instructions
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Set aside.
In a shallow dish, combine gluten-free all-purpose flour, cornstarch, sea salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix thoroughly to ensure even seasoning.
In a separate bowl, whisk together the eggs and unsweetened coconut milk until fully combined.
Spread the gluten-free panko breadcrumbs on a large plate.
Dredge each fillet in the flour mixture, making sure to coat all sides completely. Shake off excess.
Dip the flour-coated fillets into the egg and coconut milk mixture, allowing any excess to drip off.
Finally, press each fillet into the gluten-free panko breadcrumbs, ensuring a thick, even coating on all sides.
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place each coated fillet into the hot oil, frying them in batches to avoid overcrowding the pan.
Fry each fillet for about 3-4 minutes on each side, or until the coating is golden brown and the fish is cooked through.
Once cooked, use a slotted spoon to transfer the fillets to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges on the side for squeezing over the fish.
Nutrition Facts
Calories |
6266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.4 g | 597% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 6619 mg | 288% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 10.8 g | ||
| Protein | 281.1 g | 562% | |
| Vitamin D | 49.7 mcg | 248% | |
| Calcium | 913 mg | 70% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4723 mg | 100% | |
*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.
