Crispy Fried Red Snapper
A golden, crunchy delight packed with bold spices and fresh citrus flavor—perfect for any seafood lover!
Ingredients:
- 2 medium red snapper, cleaned and scaled
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Juice of 1 lime
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil (for frying)
- Fresh parsley, chopped (garnish)
- Lime wedges (to serve)
Instructions:
Step 1 – Season the Snapper:
- Pat the fish completely dry with paper towels to ensure crispiness.
- In a bowl, combine salt, pepper, paprika, garlic powder, onion powder, thyme, and oregano.
- Rub this seasoning mix all over the fish, then drizzle with lime juice. Let marinate for 10–15 minutes.
Step 2 – Prepare the Coating:
- In a shallow dish, mix flour and cornstarch together.
Step 3 – Heat the Oil:
- Pour enough vegetable oil into a large skillet to reach about 1–2 inches in depth.
- Heat over medium-high heat until shimmering. Test by dropping a bit of flour into the oil—it should sizzle immediately.
Step 4 – Coat the Fish:
- Dredge the marinated fish in the flour-cornstarch mix until fully coated.
- Shake off excess, then gently place into the hot oil.
Step 5 – Fry the Fish:
- Cook 4–5 minutes per side, or until deep golden and crispy.
- Internal temperature should reach 145°F (63°C).
- Remove and place on paper towels to drain.
Step 6 – Serve:
- Garnish with fresh parsley and lime wedges.
- Serve immediately while hot and crispy.
Tips for Success:
- Crispier Finish: For extra crunch, double dip—coat in flour, dip in beaten egg, then coat again in flour.
- Add Heat: Mix cayenne pepper into the flour for a spicy kick.
- Serve With: Try coleslaw, fries, or a zesty cucumber salad.