Fried Red Snapper Recipe

Fried Red Snapper Recipe

Do you mix corn meal and flour when you fry your snapper? Well we did, and it came out literally perfect! Check out the full details of this delicious fried recipe snapper below!


  • 1 whole red snapper (cleaned and scaled, about 1-2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal (optional, for extra crunch)
  • 1 lemon (cut into wedges)
  • Fresh parsley (for garnish)
  • Vegetable oil (for frying)


  1. Prepare the Fish:
    • Rinse the red snapper under cold water and pat it dry with paper towels.
    • Score the fish by making 2-3 diagonal cuts on each side of the fish. This helps the seasoning penetrate and ensures even cooking.
  2. Season the Fish:
    • In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
    • Rub the seasoning mixture all over the fish, making sure to get inside the scored cuts and the cavity of the fish.
  3. Prepare the Coating:
    • In a shallow dish, mix the flour and cornmeal (if using). The cornmeal adds extra crunch but can be omitted if you prefer a lighter coating.
  4. Coat the Fish:
    • Dredge the fish in the flour mixture, ensuring it is well-coated on all sides. Shake off any excess flour.
  5. Heat the Oil:
    • In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil over medium-high heat. The oil should reach about 350°F (175°C) for optimal frying.
  6. Fry the Fish:
    • Carefully place the fish into the hot oil. Fry each side for about 4-5 minutes, or until the fish is golden brown and crispy. The fish should be opaque and flake easily with a fork.
  7. Drain and Serve:
    • Remove the fried fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
    • Serve the fried red snapper hot, garnished with lemon wedges and fresh parsley.

(1-2)Serving Suggestions:

  • Serve with a side of fried green plantains, rice, or roasted vegetables.
  • Pair with tartar sauce, a simple garlic aioli, or a fresh salsa.

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