Whole Fried Red Snapper Recipes

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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Fried Whole Red Snapper with Spicy Chile Sauce Recipe Food …

WebNov 19, 2016 · Directions. 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 …

1. Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
2. Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
3. 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.
4. 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.

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Fried Red Snapper with SesameCitrus Sauce Recipe Food & Wine

WebFeb 5, 2023 · 2 whole red snappers (1 1/2 to 1 3/4 pound each), cleaned and scaled. Cooking oil, for frying. 6 tablespoons canned low-sodium chicken broth or homemade …

1. Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375°. Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook, without moving them, until crisp and browned, about 9 minutes. Using a large spatula, carefully turn each fish. Continue cooking until crisp and browned and just done, about 7 minutes longer. Drain on paper towels.
2. Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger, and scallions.
3. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the sauce.

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