Fried Red Snapper Recipes

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PAN-FRIED BLACKENED RED SNAPPER

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10



Pan-Fried Blackened Red Snapper image

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

RED SNAPPER WITH LEMON BUTTER

Make and share this Red Snapper With Lemon Butter recipe from Food.com.

Provided by MizzNezz

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7



Red Snapper With Lemon Butter image

Steps:

  • Roll the fish lightly in flour mixed with salt and pepper.
  • Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
  • Remove fish to platter and keep warm.
  • To skillet add butter and lemon; allow to simmer 1 minute.
  • Pour over the fish.
  • Sprinkle with parsley.

3 lbs red snapper fillets
flour
salt and pepper
1/4 cup vegetable oil
4 tablespoons butter
2 tablespoons lemon juice
2 tablespoons fresh snipped parsley

CRUMB-COATED RED SNAPPER

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Crumb-Coated Red Snapper image

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

PAN SEARED RED SNAPPER

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8



Pan Seared Red Snapper image

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 12



Fried Whole Red Snapper with Spicy Chile Sauce image

Steps:

  • Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
  • Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
  • Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
  • When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.

3 ounces fish sauce
6 ounces water
1 tablespoons chile garlic sauce
2 limes, juiced
2 ounces sugar
1 tablespoons cornstarch mixed with 2 tablespoons of water
2 tablespoons chopped scallion
2 cups vegetable oil
1 whole red snapper (about 1 1/2 pounds), scaled, eviscerated, and fins removed
Salt and pepper
Flour
Serving suggestion: Steamed rice

FRIED RED SNAPPER IN SWEET AND SOUR SAUCE

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 16



Fried Red Snapper in Sweet and Sour Sauce image

Steps:

  • Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve.
  • Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper.

2 tablespoons cornstarch
6 tablespoons all-purpose flour
1 pound red snapper fillets, cut into 1 1/2-inch cubes
Kosher salt
Freshly ground black pepper
Oil, for deep-frying
Sweet and Sour sauce, recipe follows
1/4 cup small diced onions
2 tablespoons chopped fresh ginger
3 tablespoons canola oil
1/2 cup ketchup
1/2 cup duck sauce
1/4 cup rice wine vinegar
2 to 4 tablespoons raw sugar, or white, brown, or purple
Kosher salt
Freshly ground black pepper

OVEN FRIED SNAPPER

Make and share this Oven Fried Snapper recipe from Food.com.

Provided by BrendaM

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Oven Fried Snapper image

Steps:

  • Rinse fish with cold water, pat dry with paper towels.
  • Cut fish into four serving size portions.
  • Combine oil, salt and garlic in oblong baking dish.
  • Place fish in mixture and let marinate 10 minutes.
  • Turn and let marinate another 10 minutes.
  • Remove fish from marinade.
  • Roll in cheese, then crumbs.
  • Place on well-greased cookie sheet.
  • Bake at 500F for 12-15 minutes or until fish flakes easily.

2 lbs red snapper or 2 lbs perch fillets
1/2 cup oil
3 cloves garlic, pressed
1 teaspoon salt
1 cup parmesan cheese
1 cup dry breadcrumbs

PESCADO FRITO (FRIED RED SNAPPER)

Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.

Provided by Von Diaz

Categories     dinner, quick, seafood, main course

Time 15m

Yield 2 servings

Number Of Ingredients 10



Pescado Frito (Fried Red Snapper) image

Steps:

  • Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
  • Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
  • In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
  • Line a baking sheet with paper towels and set aside.
  • Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
  • Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
  • Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
  • Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.

1 lime, juiced (about 2 tablespoons)
1 tablespoon olive oil
2 medium garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon store-bought or homemade sazón
1 teaspoon kosher salt
1 (1 1/2- to 2-pound) red snapper, cleaned, scaled and gilled
1 1/2 quarts vegetable oil
Lime wedges, hot sauce and chopped cilantro leaves, for garnish

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