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+ servings
Fried red snapper

Fried Red Snapper

Patricia Valbrun
Red Snapper Fish is a thing of beauty with its beautiful crispy golden crust and juicy flesh inside.  Excellent choice for a speedy supper recipe that will be on the table in minutes, making it a perfect addition to your midweek dinner.
4.25 from 4 votes
Servings 2 people
Calories

Ingredients
  

  • 2 red snappers fillets cut and cleaned at store

Fish Marinate :

  • 1 tbsp fish seasoning
  • 1/3 cup epis (check blog post)
  • 1 tsp salt course
  • 3 stem rosemary
  • 6 stem thyme
  • 1 lime juice

Oil for Frying:

  • Peanut Oil
  • 4 scotch bonnet pepper optional
  • 2 stem scallion optional
  • 2 stem rosemary optional

For Four Batter:

  • 2 cups flour
  • 1 1/2 tbsp fish seasoning
  • 1 tsp salt

Fish Sauce

  • 1 cup onions
  • 1 cup red bell pepper
  • 1 cup green bell pepper
  • 1 1/2 cup cherry tomatoes
  • 1 cup white wine
  • 1 cup water
  • 2 rosemary
  • 3 thyme
  • 1/2 butter
  • 1 lime juice whole
  • 1 tbsp fish seasoning
  • black pepper to tatse

Instructions
 

  • Rinse to clean snapper with lime and water.
  • On a cutting board, cut snappers to your liking. I would usually create 3 deep slits on both sides of the snappers but for this recipe I had two large ones so I cut mines in pieces. Buy ones that can fit in your pan!
  • Pat fish dry. When done, season with fish seasoning, epis, salt, rosemary, thyme and lime juice. Marinate in the fridge for 30 minutes to an hour. This ensures that flavors get deep into the fish, yummy !
  • When ready to make, use the largest non-stick frying pan you have. Add enough peanut oil to cover at least 1-1/2 inches of depth.
  • Heat the skillet for a few minutes over medium heat. In the meantime, lets coat the snapper in flour batter. 
Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy. While also, shacking off the excess flour afterwards and set aside.
  • At medium heat, slowly fry for a few minutes on the first side but do not turn until it is ready. If you want to flavor the oil as I did it is optional. Add in scotch bonnet pepper, thyme and rosemary.
  • When cooking, the fish will naturally release and float on top of the pan but you can also check by lifting it a little to make sure the snapper is golden. That is a sign, especially at medium heat that it is ready to be turned over.
  • Total time should be no longer than 15 minutes for frying. But of course, not all stoves or pots are the same so keep an eye on it the entire time. My total time for frying was about 12 minutes using a dutch oven pot.
  • Set on a cookie rack over an allimum pan to drain access oil. To reheat to keep skin crispy, bake at 350F for 5 minutes.

Caribbean Fish Sauce

  • Use a medium skillet and heat olive oil.
  • Add in your sliced onions, red and green bell pepper and minced garlic. Sauté until translucent about 2 minutes..
  • Then add, cherry tomatoes, white wine, water, thyme and rosemary. Cook down the wine for 2 minutes.
  • Move on to your butter, lime, fish seasoning and black pepper. Cook slowly for another 5 minutes to get a thicker sauce.
  • Enjoy !

Video

Notes

  • For a simple recipe, you can easily cut out the Caribbean fish sauce if you're not a sauce person. This recipe is made to be simple! All ingredients are repeatedly used so don’t get overwhelmed! 
  • When buying the fish, make sure it is cleaned for you. I usually go to my local Latin market because they have a great selection and the fish is super fresh! They also clean the fish for me and cut it up if I want. 
  • You can cut the fish in large pieces or leave it whole. If cutting the fish yourself, make sure you have the best knife ever because the bones are thick. Cut at the store ! 
  • If cooking the fish whole with the head, make sure it can fit in your pan or purchase smaller size fish if wanting to cook whole! But the smaller the fish the less meat you have and more bones. 
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