Southern Fried Red Snapper Recipes

Fried Snapper Recipe Fried Red Snapper Bites Hank …

WebJul 2, 2018 · Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream. Pour enough peanut oil hot into a frying …

1. Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
2. Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
3. Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
4. While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.

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Fried Red Snapper Let's Eat Cuisine

WebMar 12, 2021 · Use a medium skillet and heat olive oil. Sliced, onions, red and green bell pepper and minced garlic. Sautee until translucent. Then …

Rating: 4.6/5(7)
1. Rinse to clean snapper with lime and water.
2. 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!
3. 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 !
4. 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.

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Red Snapper Fish with Lemon Caper Butter Sauce

WebDec 16, 2020 · Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow …

Rating: 4.8/5(18)
1. Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
2. Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
3. Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.

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