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Whole snapper how to#

Red snapper contains a lot of bones, so be sure to eat slowly when eating the fish.

Run your knife through the fish to ensure all scales are removed.

Clean the fish carefully with lime, lemon or vinegar.

I highly recommend that you ask the butcher at the store to properly clean the fish prior to selling it to you. You can easily tell when overcooked if the fish is a bit brown inside. Try to avoid overcooking your red snapper, as it will quickly transform from soft and flakey into a dry overcooked chewy fish. When cooked, the flesh turns from translucent to opaque, and it will also flake apart easily when poked with a fork. To know if your red snapper is ready, take a look at the flesh. It is also possible to fry a red snapper whole, which can take around 10-12 minutes different pots and stoves holds heat differently so take that into consideration.

Red snapper is super versatile and can also be baked or grilled, but for this recipe we are frying red snapper to get that delicious crispy surface and soft, tender middle.įrying red snapper fish generally cooks very quickly, and red snapper fillets will only need around 2-3 minutes each side, depending on how thick they are and how many you have. Too much flour will make the crispy crust falls off. Shake off excess flour – coat well in flour but vigorously shake off excess. Especially important for thawed frozen fish. Pat fish dry – dry fish equals a crispier surface. Give it a nudge, and if it doesn’t want to move, then it means that it’s not ready. Leave it and try again in another 15 seconds or so!Ĥ. You will be able to tell just by the fish rising to the surface and is cooked and golden brown. Do not move until it releases naturally – allow the fish to naturally release. You can also add the oil to dry pan not heated and allow the oil to come to temperature (use a thermometer), slowly add fish.ģ. Heat a dry pan, and as soon as you see small wisps of smoke, add oil, then immediately add the fish. It heats better, and more evenly, which really helps to get an even, golden, crispy crust.Ģ. Heat the pan first before adding the oilor Heat pan with oil– Which one should I do? Use a heavy-duty skillet, like a dutch oven or a good quality, heavy non-stick fry pan (I love my Lodge Dutch oven for frying (shown in the video). Use a heavy-duty skillet – it DOES NOT need to be a nonstick pan! With that being said ” Who doesn’t like sauceee ?”. The ingredients to make this fish sauce is repeatedly used in this recipe so don’t be intimidated! This recipe calls for a quick, less mess, savory dinner. I provide more details for instructions below. If it sticks a bit, do not move until it naturally releases.

Slowly add fish to hot pan and slowly cook.Coat fish in flour and shake off excess flour very well. In large bowl flour, fish seasoning and salt.Season the fish with our famous Epis (Haitian seasoning), fish seasoning, salt rosemary, thyme and lime juice.Heat the pan before adding oil Oil should be at 350F (use thermometer).

Use a heavy based skillet – it doesn’t need to be non-stick, but it needs to be a heavy pan.

Whole snapper how to#

Heat the pan before adding oil, and most importantly – do not move the fish until it naturally releases from the pan! How to make Crispy Fried Red Snapper! Wondering how to stop fish from sticking to the pan? It’s easy! Use a heavy based skillet such as a Dutch Oven or Cast-Iron Skillet (doesn’t need to be non-stick). Excellent choice for a speedy supper recipe that will be on the table in minutes, making it a perfect addition to your midweek dinner. Red Snapper Fish is a thing of beauty with its beautiful crispy golden crust and juicy flesh inside. Ma| Last Updated on Januby Patricia Valbrun