18 Crispy Fried Red Snapper Recipes with Bold Flavors

Welcome to a world where crispy meets bold in the most delicious way possible! If you’re craving a dish that’s both effortlessly elegant and packed with flavor, our roundup of 18 Crispy Fried Red Snapper Recipes is your ticket to dinner bliss. Perfect for home cooks looking to spice up their meal routine, these recipes promise a crunch in every bite. Ready to dive in? Let’s get cooking!

Spicy Cajun Fried Red Snapper

This Spicy Cajun Fried Red Snapper is a vibrant dish that brings the bold flavors of Louisiana to your table, perfect for those who crave a little heat with their seafood.

Ingredients

• 2 red snapper fillets (about 6 oz each), skin-on for crispiness
• 1 cup buttermilk, for tenderizing
• 1 cup all-purpose flour, for a light coating
• 2 tbsp Cajun seasoning, adjust to spice preference
• 1 tsp salt, to enhance flavors
• 1/2 tsp black pepper, freshly ground
• 1 cup vegetable oil, or any neutral oil for frying
• 1 lemon, cut into wedges for serving

Instructions

1. In a shallow dish, soak the red snapper fillets in buttermilk for 30 minutes to tenderize.
2. In another shallow dish, whisk together flour, Cajun seasoning, salt, and black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4. Remove fillets from buttermilk, allowing excess to drip off, then dredge in the flour mixture, shaking off any excess.
5. Carefully place the fillets in the hot oil, skin-side down, and fry for 3-4 minutes until golden brown.
6. Flip the fillets and fry for another 3-4 minutes until the other side is golden and the fish flakes easily with a fork.
7. Transfer the fried fillets to a paper towel-lined plate to drain any excess oil.

Unbelievably crispy on the outside yet tender and flaky inside, this Spicy Cajun Fried Red Snapper pairs wonderfully with a squeeze of fresh lemon and a side of creamy coleslaw to balance the heat.

Garlic Butter Fried Red Snapper

Harnessing the delicate flavors of the sea, this Garlic Butter Fried Red Snapper is a testament to simplicity meeting sophistication. Perfectly crispy skin envelops tender, flaky flesh, all brought together with a rich, aromatic garlic butter sauce that’s irresistibly decadent.

Ingredients

• 1 whole red snapper, cleaned and scaled (about 2 lbs)
• 1/2 cup all-purpose flour (for a lighter crust, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 4 cloves garlic, minced (for a milder taste, reduce to 2 cloves)
• 2 tbsp olive oil (or any neutral oil with a high smoke point)
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Pat the red snapper dry with paper towels to ensure a crispy skin.
2. In a shallow dish, mix the flour, salt, and black pepper. Dredge the snapper in the mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the snapper in the skillet. Cook for 5-6 minutes on each side, or until the skin is golden and crispy. Tip: Avoid moving the fish too soon to prevent sticking.
5. Reduce the heat to medium. Add butter and minced garlic to the skillet, spooning the melted butter over the snapper continuously for 2 minutes to infuse flavor. Tip: Watch the garlic closely to prevent burning.
6. Transfer the snapper to a serving plate. Garnish with chopped parsley and serve immediately with lemon wedges. Tip: For an extra touch, drizzle the remaining garlic butter from the skillet over the fish.

Unveiling a masterpiece of textures, the snapper’s crispy exterior gives way to moist, flavorful meat, while the garlic butter adds a luxurious depth. Serve atop a bed of sautéed greens or alongside a crisp, chilled white wine to elevate this dish into a memorable dining experience.

Lemon Herb Fried Red Snapper

Here’s a dish that effortlessly marries the bright zest of lemon with the earthy tones of fresh herbs, all enveloping the delicate, flaky texture of red snapper. Perfect for a summer evening, this Lemon Herb Fried Red Snapper is a testament to the beauty of simple, fresh ingredients coming together in harmony.

Ingredients

• 2 red snapper fillets (about 6 oz each), skin-on for crispiness
• 1/4 cup all-purpose flour (for a lighter crust, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1 tbsp lemon zest (from about 1 large lemon)
• 2 tbsp fresh parsley, finely chopped (or substitute with dill for a different herbaceous note)
• 1/2 cup vegetable oil (or any neutral oil with a high smoke point)
• 2 tbsp unsalted butter (for richness and depth of flavor)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Pat the red snapper fillets dry with paper towels to ensure a crispy skin.
2. In a shallow dish, combine the flour, salt, black pepper, lemon zest, and chopped parsley, mixing well to distribute the flavors evenly.
3. Dredge each fillet in the flour mixture, shaking off any excess to avoid a thick, doughy coating.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F, indicating it’s ready for frying.
5. Carefully place the fillets in the skillet, skin-side down, and cook for 3-4 minutes until the skin is golden and crispy.
6. Flip the fillets and add the butter to the skillet, basting the fish with the melted butter for an additional 3-4 minutes until cooked through.
7. Transfer the fillets to a plate lined with paper towels to drain any excess oil.
8. Serve immediately with lemon wedges on the side for a bright, acidic contrast.

Now, the Lemon Herb Fried Red Snapper boasts a perfectly crispy exterior giving way to moist, tender flesh inside. The lemon and herbs lend a refreshing brightness that elevates the fish’s natural sweetness. For an elegant presentation, serve atop a bed of arugula dressed with a light vinaigrette, allowing the peppery greens to complement the dish’s vibrant flavors.

Crispy Beer-Battered Red Snapper

Yearning for a dish that marries the delicate flavors of the sea with the satisfying crunch of a perfect batter? Our Crispy Beer-Battered Red Snapper is a testament to the art of frying, offering a golden exterior that gives way to tender, flaky fish beneath.

Ingredients

• 1 lb red snapper fillets, skinless (cut into 4-ounce portions for even cooking)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 tsp baking powder (for a lighter batter)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup cold beer (lager or ale, for flavor and bubbles)
• 1 egg, lightly beaten (helps bind the batter)
• 2 cups vegetable oil (or any neutral oil, for frying)
• Lemon wedges (for serving, adds brightness)

Instructions

1. In a large bowl, whisk together 1 cup flour, baking powder, salt, and pepper to create the dry mix.
2. Gradually pour in the cold beer and beaten egg into the dry ingredients, whisking until smooth. Let the batter rest for 10 minutes to allow the flavors to meld.
3. Heat 2 cups of vegetable oil in a deep fryer or large pot to 375°F, using a thermometer to ensure accuracy.
4. Lightly dust each red snapper portion with flour, shaking off excess, to help the batter adhere.
5. Dip each floured fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
6. Cook for 3-4 minutes, turning once, until the batter is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
7. Serve immediately with lemon wedges on the side for squeezing over the top.

Captivating in its simplicity, this dish boasts a contrast of textures and a harmony of flavors that are both rustic and refined. For an elevated presentation, serve atop a bed of lightly dressed greens or alongside a tangy tartar sauce for dipping.

Jamaican Jerk Fried Red Snapper

Savory and vibrant, Jamaican Jerk Fried Red Snapper is a dish that marries the bold flavors of the Caribbean with the delicate texture of fresh seafood. Perfect for a summer evening, this recipe promises a culinary journey to the islands with every bite.

Ingredients

• 1 whole red snapper, cleaned and scaled (about 2 lbs)
• 2 tbsp Jamaican jerk seasoning (adjust to taste)
• 1 cup all-purpose flour (for dredging)
• 1 cup vegetable oil (or any neutral oil, for frying)
• 1 lime, juiced (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Pat the red snapper dry with paper towels to ensure even frying.
2. Generously rub the Jamaican jerk seasoning all over the snapper, including inside the cavity.
3. Dredge the seasoned snapper in all-purpose flour, shaking off any excess.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Carefully place the snapper in the hot oil and fry for 5-7 minutes per side, or until the skin is crispy and golden brown.
6. Remove the snapper from the oil and drain on a wire rack or paper towels to remove excess oil.
7. Squeeze fresh lime juice over the fried snapper and garnish with chopped cilantro before serving.

Flaky on the inside with a perfectly crisp exterior, this Jamaican Jerk Fried Red Snapper is a feast for the senses. Serve it alongside a mango salsa or a simple salad to balance the heat and bring out the dish’s tropical essence.

Coconut Crusted Fried Red Snapper

Nothing elevates a simple fish dinner quite like the tropical twist of coconut, and this Coconut Crusted Fried Red Snapper is no exception. Perfectly crisp on the outside, tender and flaky within, it’s a dish that promises to transport your senses straight to the shores of the Caribbean with every bite.

Ingredients

• 1 lb red snapper fillets (skin-on for extra crispiness)
• 1 cup unsweetened shredded coconut (toast lightly for enhanced flavor)
• 1/2 cup all-purpose flour (for a lighter crust, substitute with almond flour)
• 2 eggs, beaten (room temperature for even coating)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil with a high smoke point)

Instructions

1. Pat the red snapper fillets dry with paper towels to ensure the coating adheres well.
2. In a shallow dish, mix the flour, salt, and pepper. In another dish, place the beaten eggs, and in a third, the shredded coconut.
3. Dredge each fillet in the flour mixture, shaking off excess, then dip into the eggs, and finally coat thoroughly with coconut, pressing gently to adhere.
4. Heat the oil in a large skillet over medium-high heat until it reaches 350°F, verified with a kitchen thermometer for accuracy.
5. Fry the fillets in batches to avoid overcrowding, about 3-4 minutes per side, until the coconut is golden brown and the fish flakes easily with a fork.
6. Transfer to a wire rack set over a baking sheet to drain, keeping them crisp. Serve immediately for the best texture.

Crisp, golden, and irresistibly fragrant, this Coconut Crusted Fried Red Snapper is a testament to the magic of simple ingredients transformed. Pair it with a mango salsa or a light citrus salad to complement its tropical notes, making every meal a celebration of flavors.

Thai Chili Lime Fried Red Snapper

Journey to the heart of Thai cuisine with this vibrant Thai Chili Lime Fried Red Snapper, a dish that marries the bold flavors of Southeast Asia with the delicate texture of fresh red snapper. Perfectly crispy skin and a zesty, aromatic sauce make this recipe a standout for any occasion.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 2 Thai chilies, finely sliced (adjust to taste)
• 2 tbsp fish sauce
• 1 tbsp sugar
• Juice of 2 limes
• 1/4 cup cilantro, chopped (for garnish)
• 1/4 cup green onions, sliced (for garnish)

Instructions

1. Pat the red snapper dry with paper towels to ensure crispy skin when fried.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
3. Carefully place the snapper in the skillet and fry for 5-7 minutes per side, or until the skin is golden and crispy and the flesh flakes easily with a fork.
4. Remove the snapper from the skillet and set aside on a plate lined with paper towels to drain excess oil.
5. In the same skillet, reduce heat to medium and add minced garlic and Thai chilies, sautéing for 1 minute until fragrant.
6. Stir in fish sauce, sugar, and lime juice, bringing the mixture to a simmer for 2 minutes to meld the flavors.
7. Pour the sauce over the fried snapper, ensuring it’s evenly coated.
8. Garnish with chopped cilantro and sliced green onions before serving.

Unveil a masterpiece of textures and flavors with this Thai Chili Lime Fried Red Snapper, where the crispiness of the fish contrasts beautifully with the tangy, spicy sauce. Serve it atop a bed of steamed jasmine rice to soak up every last drop of the delectable sauce, or alongside a fresh papaya salad for a truly authentic Thai dining experience.

Southern Style Buttermilk Fried Red Snapper

Just imagine the crisp, golden exterior giving way to the tender, flaky red snapper beneath, a dish that marries simplicity with sophistication. This Southern Style Buttermilk Fried Red Snapper is a testament to the timeless allure of classic Southern cooking, offering a perfect balance of texture and flavor that’s sure to impress.

Ingredients

• 1 cup buttermilk (for a tangier taste, use homemade)
• 1 lb red snapper fillets (skin-on for extra crispiness)
• 1 cup all-purpose flour (or gluten-free blend as alternative)
• 1 tsp paprika (smoked paprika for a deeper flavor)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust to spice preference)
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. In a shallow dish, whisk together buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the marinade.
2. Place red snapper fillets in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. In another shallow dish, spread the all-purpose flour evenly. Dredge each marinated fillet in the flour, shaking off any excess.
4. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Carefully place the dredged fillets in the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy.
6. Transfer the fried fillets to a wire rack set over a baking sheet to drain any excess oil. This keeps them crispy.

Lusciously crispy on the outside and moist on the inside, this fried red snapper is a delightful contrast of textures. Serve it atop a bed of creamy coleslaw or alongside a vibrant mango salsa for a burst of freshness that complements the rich flavors of the fish.

Panko Crusted Fried Red Snapper

Gracefully elevating the humble red snapper to new heights, this Panko Crusted Fried Red Snapper recipe combines the delicate flavors of the sea with a satisfying crunch. Perfect for a sophisticated dinner or a casual weekend feast, it’s a dish that promises to impress with minimal effort.

Ingredients

• 1 lb red snapper fillets (skin-on for extra flavor)
• 1 cup panko breadcrumbs (for a lighter, crispier crust)
• 1/2 cup all-purpose flour (helps the egg wash adhere)
• 2 large eggs (beaten, for binding)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup vegetable oil (or any neutral oil with a high smoke point)
• 1 lemon (cut into wedges, for serving)

Instructions

1. Pat the red snapper fillets dry with paper towels to ensure the coating sticks properly.
2. Season both sides of the fillets with salt and black pepper.
3. Dredge each fillet in flour, shaking off any excess to avoid a thick, doughy coating.
4. Dip the floured fillets into the beaten eggs, allowing any excess to drip off for an even layer.
5. Coat the fillets evenly with panko breadcrumbs, pressing gently to adhere.
6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, ensuring a crispy finish without burning.
7. Carefully place the coated fillets in the hot oil, cooking for 3-4 minutes per side until golden brown and crispy.
8. Transfer the fried fillets to a wire rack or paper towel-lined plate to drain any excess oil.
9. Serve immediately with lemon wedges on the side for a bright, acidic contrast.

Yielded with a golden, crunchy exterior that gives way to the tender, flaky fish within, this Panko Crusted Fried Red Snapper is a testament to simplicity meeting elegance. Pair it with a crisp salad or a tangy tartar sauce to elevate the dining experience further.

Blackened Fried Red Snapper

Unveiling a dish that marries the bold flavors of the South with the delicate texture of the sea, this Blackened Fried Red Snapper is a testament to culinary finesse. Perfectly spiced and crisped to golden perfection, it’s a celebration of simplicity and depth.

Ingredients

• 2 red snapper fillets (about 6 oz each), skin-on for extra crispiness
• 1 tbsp blackened seasoning (homemade or store-bought, adjust to heat preference)
• 1/2 cup all-purpose flour (for a lighter crust, substitute with rice flour)
• 1/2 cup buttermilk (or whole milk mixed with 1 tsp vinegar for tang)
• 1/2 cup cornmeal (adds a delightful crunch)
• 1 tsp salt (fine sea salt preferred for even seasoning)
• 1/2 tsp garlic powder (for an aromatic depth)
• 1/4 tsp cayenne pepper (optional, for a spicy kick)
• 1 cup vegetable oil (or any neutral oil with a high smoke point)

Instructions

1. Pat the red snapper fillets dry with paper towels to ensure the seasoning adheres well.
2. Generously coat both sides of each fillet with the blackened seasoning, pressing gently to adhere.
3. In a shallow dish, whisk together the flour, cornmeal, salt, garlic powder, and cayenne pepper.
4. Pour the buttermilk into another shallow dish. Dip each seasoned fillet into the buttermilk, allowing excess to drip off.
5. Dredge the fillets in the flour mixture, pressing lightly to coat evenly on all sides.
6. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F, verified with a cooking thermometer.
7. Carefully place the fillets in the hot oil, skin-side down, and fry for 3-4 minutes until the crust is golden and crispy.
8. Flip the fillets using a spatula and fry for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
9. Transfer the fried fillets to a wire rack set over a baking sheet to drain any excess oil.

Flaky yet firm, the red snapper boasts a smoky crust that gives way to its tender, moist interior. Serve atop a bed of creamy grits or alongside a vibrant mango salsa for a dish that sings with contrast and harmony.

Creole Fried Red Snapper with Remoulade

Brimming with the vibrant flavors of the South, this Creole Fried Red Snapper with Remoulade is a dish that promises to transport your senses to the bustling streets of New Orleans. Perfectly crispy on the outside and tender within, it’s a celebration of simplicity and spice.

Ingredients

• 1 whole red snapper, cleaned and scaled (about 2 lbs)
• 1 cup buttermilk (for a tenderizing soak)
• 1 cup all-purpose flour (or cornmeal for extra crunch)
• 1 tbsp Creole seasoning (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable oil (or any neutral oil for frying)
• 1/2 cup mayonnaise (for the remoulade)
• 2 tbsp Creole mustard (or Dijon mustard as a substitute)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp hot sauce (adjust to taste)
• 1 clove garlic, minced (for a pungent kick)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Place the red snapper in a shallow dish and pour buttermilk over it, ensuring it’s fully submerged. Let it soak for 30 minutes at room temperature to tenderize.
2. In a separate bowl, whisk together flour, Creole seasoning, salt, and black pepper. This will be your dredging mixture.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, ensuring even frying.
4. Remove the snapper from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, coating all sides.
5. Carefully place the snapper in the hot oil. Fry for 5-7 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
6. While the fish fries, prepare the remoulade by combining mayonnaise, Creole mustard, lemon juice, hot sauce, and minced garlic in a small bowl. Stir until smooth.
7. Transfer the fried snapper to a paper towel-lined plate to drain any excess oil.
8. Garnish with chopped parsley and serve immediately with the remoulade sauce on the side.

Presenting a harmonious blend of textures and flavors, the Creole Fried Red Snapper with Remoulade is a dish that’s as visually stunning as it is delicious. Pair it with a crisp, green salad or serve atop a bed of jasmine rice for a complete meal that sings with Southern charm.

Fried Red Snapper Tacos with Mango Salsa

Nothing elevates a simple taco quite like the delicate, flaky texture of fried red snapper, paired with the sweet and tangy burst of homemade mango salsa. This dish is a vibrant celebration of flavors and textures, perfect for a summer evening or a festive gathering.

Ingredients

• 1 lb red snapper fillets, skinless and cut into strips (for even cooking)
• 1 cup all-purpose flour (for a light, crispy coating)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil, for frying)
• 2 ripe mangoes, diced (about 1 cup)
• 1/2 red onion, finely chopped (for a sharp contrast)
• 1 jalapeño, seeded and minced (adjust to taste for heat)
• 1/4 cup cilantro, chopped (for freshness)
• 2 tbsp lime juice (freshly squeezed for brightness)
• 8 small corn tortillas (warmed before serving)

Instructions

1. In a shallow dish, mix flour, salt, and pepper. Dredge each snapper strip in the mixture, shaking off excess.
2. Heat oil in a large skillet over medium-high heat until it reaches 350°F. Fry the snapper strips in batches, about 2-3 minutes per side, until golden and crispy. Drain on paper towels.
3. While the fish cooks, combine mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir gently to mix.
4. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
5. Assemble tacos by placing a few pieces of fried snapper on each tortilla, topping generously with mango salsa.

Here, the contrast between the crispy, golden fish and the juicy, vibrant salsa creates a taco that’s as visually appealing as it is delicious. Serve with a wedge of lime on the side for an extra zing, or pair with a light, crisp beer to complement the flavors.

Fried Red Snapper with Garlic Aioli

Savory and succulent, this Fried Red Snapper with Garlic Aioli is a masterpiece of coastal cuisine, offering a crispy exterior that gives way to tender, flaky fish, perfectly complemented by the rich, creamy aioli.

Ingredients

• 1 whole red snapper, cleaned and scaled (about 2 lbs)
• 1 cup all-purpose flour (for a lighter crust, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil for frying)
• 2 eggs, beaten (for egg wash)
• 1/2 cup mayonnaise
• 2 cloves garlic, minced (for a stronger flavor, add more)
• 1 tbsp lemon juice (freshly squeezed for best results)
• 1/2 tsp smoked paprika (adds a subtle depth)

Instructions

1. Pat the red snapper dry with paper towels to ensure a crispy skin.
2. In a shallow dish, mix flour, salt, and black pepper for the dredging mixture.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
4. Dip the snapper into the beaten eggs, then dredge in the flour mixture, shaking off excess.
5. Carefully place the snapper in the hot oil and fry for 5-7 minutes per side, or until golden brown and crispy.
6. Remove the snapper and drain on a wire rack over paper towels to keep it crispy.
7. For the garlic aioli, whisk together mayonnaise, minced garlic, lemon juice, and smoked paprika in a small bowl until smooth.
8. Let the aioli sit for at least 10 minutes before serving to allow flavors to meld.

Kick your dining experience up a notch by serving this dish with a side of crisp, fresh greens or atop a bed of aromatic jasmine rice. The contrast between the crunchy fish and the velvety aioli creates a symphony of textures and flavors that’s bound to impress.

Fried Red Snapper Sandwich with Slaw

Yield to the allure of the sea with this Fried Red Snapper Sandwich, a dish that marries the crisp, golden exterior of perfectly fried fish with the creamy, tangy crunch of homemade slaw, all nestled within a soft, toasted bun. It’s a symphony of textures and flavors that promises to transport your senses to a breezy coastal eatery with every bite.

Ingredients

– 2 red snapper fillets (about 6 oz each), skin removed
– 1 cup all-purpose flour (for a lighter coating, substitute with rice flour)
– 1 tsp paprika (smoked paprika adds depth)
– 1/2 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 cup buttermilk (or milk mixed with 1 tbsp lemon juice)
– 2 cups vegetable oil (or any neutral oil for frying)
– 2 brioche buns, toasted
– 1 cup shredded cabbage (for slaw)
– 1/4 cup mayonnaise (for slaw)
– 1 tbsp apple cider vinegar (for slaw)
– 1 tsp sugar (for slaw, adjust to taste)

Instructions

1. In a shallow dish, whisk together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into another shallow dish.
3. Dip each snapper fillet into the buttermilk, then dredge in the flour mixture, ensuring an even coat.
4. Heat oil in a deep skillet to 375°F over medium-high heat.
5. Carefully place the coated fillets into the hot oil, frying for 3-4 minutes per side until golden brown and crispy.
6. Remove the fillets and drain on a paper towel-lined plate.
7. In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, and sugar to create the slaw.
8. Spread a generous amount of slaw on the bottom half of each toasted bun.
9. Place a fried snapper fillet on top of the slaw, then cap with the top half of the bun.
Generously portioned and bursting with flavor, this sandwich offers a delightful contrast between the crispy fish and the creamy slaw, making it a perfect centerpiece for a summer picnic or a sophisticated weeknight dinner. Serve with a side of sweet potato fries or a crisp, chilled white wine to elevate the experience.

Fried Red Snapper with Sweet Chili Sauce

Yielded by the sea’s bounty, this Fried Red Snapper with Sweet Chili Sauce is a harmonious blend of crisp texture and vibrant flavors, perfect for elevating your weeknight dinner into a gourmet experience.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 1 cup all-purpose flour, for dredging
• 1 tsp salt, adjust to taste
• 1/2 tsp black pepper, freshly ground
• 1 cup vegetable oil, or any neutral oil for frying
• 1/2 cup sweet chili sauce, for serving
• 1 lime, cut into wedges, for garnish
• Fresh cilantro, for garnish

Instructions

1. Pat the red snapper dry with paper towels to ensure a crisp fry.
2. In a shallow dish, mix flour, salt, and pepper. Dredge the snapper in the mixture, shaking off excess.
3. Heat oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
4. Carefully place the snapper in the hot oil. Fry for 5-7 minutes per side, or until golden brown and crispy.
5. Transfer the fried snapper to a wire rack or paper towels to drain excess oil.
6. Serve the snapper drizzled with sweet chili sauce, garnished with lime wedges and fresh cilantro.

Golden and crispy on the outside, yet tender and flaky inside, this dish pairs wonderfully with a side of steamed jasmine rice or a fresh green salad for a complete meal.

Fried Red Snapper with Herb Tartar Sauce

Yearning for a dish that marries the crispiness of perfectly fried fish with the freshness of herbs? Our Fried Red Snapper with Herb Tartar Sauce is a sublime choice, offering a delightful crunch outside and tender, flaky flesh inside, all complemented by a vibrant, herbaceous sauce.

Ingredients

• 1 whole red snapper, cleaned and scaled (about 2 lbs)
• 1 cup all-purpose flour (for a lighter coating, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1 cup buttermilk (or whole milk for a richer taste)
• 1/2 cup vegetable oil (or any neutral oil with a high smoke point)
• 1/2 cup mayonnaise
• 2 tbsp fresh dill, finely chopped (parsley or tarragon make great alternatives)
• 1 tbsp capers, drained and chopped
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp Dijon mustard (adjust to taste)

Instructions

1. Pat the red snapper dry with paper towels to ensure the coating adheres well.
2. In a shallow dish, mix flour, salt, and pepper. In another dish, pour buttermilk.
3. Dip the snapper in buttermilk, then dredge in the flour mixture, shaking off excess.
4. Heat oil in a large skillet over medium-high heat until it reaches 350°F, verified with a kitchen thermometer.
5. Carefully place the snapper in the hot oil. Fry for 5-6 minutes per side until golden brown and crispy.
6. Transfer to a wire rack set over a baking sheet to drain excess oil, keeping the crust crisp.
7. For the tartar sauce, combine mayonnaise, dill, capers, lemon juice, and Dijon mustard in a bowl. Stir well.
8. Serve the fried snapper immediately with herb tartar sauce on the side.

Flaky and moist inside with a golden, crispy exterior, this Fried Red Snapper is a testament to simple ingredients transforming into something extraordinary. Pair it with a crisp salad or roasted vegetables for a meal that’s as balanced as it is delicious.

Fried Red Snapper with Pineapple Salsa

Amidst the bustling flavors of summer, this Fried Red Snapper with Pineapple Salsa emerges as a vibrant celebration of coastal and tropical delights, perfectly marrying the crispiness of expertly fried fish with the sweet and tangy burst of homemade salsa.

Ingredients

• 1 whole red snapper (about 2 lbs), cleaned and scaled
• 1 cup all-purpose flour, for dredging
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1/2 cup vegetable oil, or any neutral oil for frying
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed

Instructions

1. Pat the red snapper dry with paper towels to ensure a crispy skin.
2. In a shallow dish, mix flour, salt, and pepper. Dredge the snapper in the mixture, shaking off excess.
3. Heat oil in a large skillet over medium-high heat until it reaches 350°F. Carefully place the snapper in the skillet.
4. Fry for about 5-7 minutes per side, or until the skin is golden and crispy, and the flesh flakes easily with a fork.
5. While the fish cooks, combine pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Season with salt to taste.
6. Transfer the fried snapper to a paper towel-lined plate to drain any excess oil.
7. Serve the snapper hot, topped with the pineapple salsa.

Exquisite in its simplicity, the Fried Red Snapper with Pineapple Salsa offers a delightful contrast of textures—crispy skin giving way to tender, flaky fish, all brightened by the salsa’s juicy crunch. For an unforgettable presentation, serve on a platter garnished with lime wedges and cilantro sprigs, inviting guests to dive into the flavors of the sea and tropics.

Fried Red Snapper with Spicy Mayo

This summer, elevate your seafood game with a dish that marries the delicate flavors of the ocean with a kick of heat. Fried Red Snapper with Spicy Mayo is a testament to simplicity meeting sophistication, perfect for those who appreciate the finer things in life but crave a bit of adventure on their plate.

Ingredients

• 1 whole red snapper, cleaned and scaled (about 2 lbs)
• 1 cup all-purpose flour (for a lighter crust, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1 cup vegetable oil (or any neutral oil with a high smoke point)
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce (adjust to taste for more or less heat)
• 1 tsp lime juice (freshly squeezed for the best flavor)

Instructions

1. Pat the red snapper dry with paper towels to ensure a crisp fry.
2. In a shallow dish, mix the flour, salt, and black pepper. Dredge the snapper in the mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Use a candy thermometer for accuracy.
4. Carefully place the snapper in the hot oil. Fry for about 5-7 minutes per side, or until the skin is golden and crispy, and the flesh flakes easily with a fork.
5. While the fish fries, whisk together the mayonnaise, sriracha, and lime juice in a small bowl to create the spicy mayo.
6. Transfer the fried snapper to a wire rack or paper towels to drain any excess oil.
7. Serve the snapper immediately with the spicy mayo on the side for dipping.

Juxtaposing the crispy exterior with the tender, flaky fish inside, this dish offers a delightful contrast in textures. The spicy mayo adds a creamy, tangy heat that complements the snapper’s natural sweetness. For a stunning presentation, garnish with lime wedges and fresh cilantro, turning a simple meal into a feast for the eyes as well as the palate.

Summary

Outstanding in flavor and variety, our roundup of 18 Crispy Fried Red Snapper Recipes is a treasure trove for seafood lovers. Each dish promises bold flavors that will elevate your dining experience. We invite you to dive into these recipes, find your favorite, and share your culinary adventures with us in the comments. Don’t forget to pin this article on Pinterest to spread the joy of cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.