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.
FRIED RED 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. I like to serve the snapper along with garlic cauliflower mash and a green bean salad.Ma| Last Updated on Januby Patricia Valbrun Serve the pan-seared red snapper along with the caper pan sauce. Scrape up any bits of fish stuck to the pan. Make the Lemon Caper Pan-SauceĪdd a little lemon juice and capers to the hot pan, and stir, stir, stir with a wooden spoon. Flip Snapper + Top with ButterĬook the fish for about four more minutes and then remove it from the pan. Flip the fish and top the fillets with a little more butter. When the fish easily releases from the hot pan, it’s ready to flip. I use this Wusthof fish spatula, but I’ve heard great things about this Toadfish fish spatula. Set a timer for four minutes, and avoid touching the fish as it cooks.Īfter four minutes, use a thin metal spatula to test the fish. When the pan is hot and the butter is melted, add the fish to the pan. I like to use this Lodge 12″ carbon steel skillet. Start by adding butter and oil to a heavy pan. Dust Snapper with Flour How to Pan-Sear Red Snapper If you avoid gluten, you can swap an all-purpose gluten-free flour here, such as Cup 4 Cup and it will work perfectly. This recipe assumes your fish is already cleaned and filleted.ĭust the fillets with flour and season with a little salt and pepper. You can use any other variety of snapper or any firm white fish in this recipe. The flavor is sweet, nutty and mild, making it perfect with lots of different recipes.
Red snapper, and actually, most varieties of snapper, are firm, meaty white fish. Want more East-coast seafood inspiration? Try making a grouper Reuben, grilled sea scallops with bourbon sauce and blackened shrimp and grits. It’s served with an easy lemon caper sauce, and is so good that you’ll wish you had an endless supply of snapper! This pan-seared red snapper is cooked using the same French searing technique I use with other white fish, such as pan-seared halibut and hake. When the snapper arrived, I knew exactly what I wanted to do with it. So, when I had a chance to order some frozen red snapper from a special “Gulf of Mexico” seafood box from Sitka Salmon Shares, I jumped at it! When we got home, I found myself wanting more snapper! But snapper isn’t really something you can find easily at a grocery store in Kentucky. We had snapper at a Bahamian fish fry, fried snapper cooked by friends and (of course!) pan-seared snapper. It was my first time eating this tasty fish, and while I’m sure the ocean breeze made the snapper taste even more incredible, I’m also positive that it was, in fact, absolutely delicious. We were HUNGRY.Īnd guys, we ate so much yellowtail snapper and red snapper in the Bahamas! Two years ago, my husband and I had a pretty incredible chance to go to the Bahamas and help volunteer with storm clean-up.Īfter long days of clean-up work and construction, we were hungry. This delicious pan-seared red snapper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce. As an Amazon Associate I earn from qualifying purchases.
0 kommentar(er)
