Easy Fried Red Snapper Recipe (Southern Style)

Why I love this recipe and you will too:

• Like my recipes for Pan Seared Red Snapper and Baked Snapper Fillets, from start to finish, it takes just a few simple steps to achieve restaurant-quality results, making it perfect for weeknight dinners or last-minute entertaining.
• Whether served as a standalone dish with tangy tartar sauce and lemon wedges or incorporated into fish tacos, sandwiches, or salads, fried red snapper offers endless possibilities.
• You can have this dish on the table in less than 15 minutes.

What does fried red snapper taste like:

Southern-style fried red snapper boasts a delightful combination of crispy exterior and mild-tasting white, firm-textured flesh that bursts with ocean-fresh flavor.

The golden-brown cornmeal crust locks in the natural juices of the fish, creating a mouthwatering sensation with every savory bite.

Ingredient notes:

• Red snapper fish – is the star of this dish. Fresh fillets are best, but frozen fish works, too. If frozen, let the snapper thaw overnight in the fridge before frying it. I usually leave the skin on for snapper, although you can have your fishmonger remove it if you prefer.
• Cornmeal and all-purpose flour – coat the fillets and form the base of the crispy crust.
• Creole seasoning – is added to the breading to create a perfectly seasoned crust. Cajun seasoning can be used instead.
• Kosher salt and ground black pepper – combine to enhance the flavors of the fish and the cornmeal crust.
• Peanut oil – is my preferred oil for frying because of its high smoke point. The size of your pan will determine the amount you need. I use a 10-inch cast iron skillet for frying, and it takes one quart of peanut oil to get to a depth of one inch. If your pan is larger, you will need more; if it’s smaller, you will need less.

Complete measurements can be found in the recipe card below.

How to fry Red Snapper:

1. Combine the cornmeal, flour, creole seasoning, and one teaspoon of salt, and pepper in a gallon-size plastic storage bag. Use a paper towel and pat the fillets dry. If desired, cut the fillet into smaller pieces called snapper bites.

2. Sprinkle one-half teaspoon of salt evenly over the fillets and place a few in the bag with the breading. Shake well, remove, and let sit on a wire rack for a minute or so. Repeat with remaining fillets and repeat the process once more for the crispiest crust.

3. Heat the oil to 350°F as measured by a candy or deep fry thermometer. Add the fillets to the hot oil, but do not crowd them. Cook for two to four minutes on each side until the fish floats and the crust is golden brown. Depending on the size of your pan, you may have to do this in batches.

4. Remove the fish and place on a wire rack set over paper towels.

5. Serve the fish hot with lemon wedges, ketchup, cocktail sauce, tartar sauce, or rémoulade sauce, if desired.

Serving suggestions:

Along with coleslaw and hush puppies, I like to serve fried fish with these side dishes. If you would like a healthy option, these Carrot Fries would be awesome:

• Southern Potato Salad,
• Southern Cheese Grits,
• Southern Fried Potatoes,
• or Air Fryer French Fries

Recipe variations:

If you prefer a different type of crust, you can coat the fish with just flour or a combination of flour with crushed crackers, finely chopped nuts, or panko breadcrumbs. If you like a tempura-type batter, try this recipe for Beer Battered Fish from my friend Kathy.

You might consider serving the fish with a sauce such as lemon butter with capers, brown butter, or cajun cream sauce. You can also deep fry the fish.

Some folks like to fry the whole fish, including the head, and snapper throats are considered a delicacy, but I prefer to stick with fillets because they are much easier to cook.

Best substitutes for red snapper:

Depending on where you live, snapper may be hard to find. My hands-down favorite substitute is grouper. After that, any firm white type of fish, such as halibut, sea bass, cod, corvina, haddock, or flounder, will work.

Mangrove snapper, mutton snapper, and lane snapper also have a similar taste and texture.

Unless you live along the coast or where fresh fish is widely available, you are better off buying frozen seafood.

How to store and reheat leftovers:

Fried fish is best eaten hot immediately after frying. However, if you do have leftovers, they can be stored in an airtight container in the fridge for up to 3 days.

To reheat leftovers in the oven, preheat your oven to 350°F. Place the leftover fish on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Reheat the fish for about 10-15 minutes or until it is heated through and crispy.

I like to use leftover fish to make Fish Cakes.

Expert tips and tricks:

• Pat the fillets dry with paper towels before seasoning them. This helps to remove excess moisture, allowing the seasoning and cornmeal to better adhere to the fish.
• Maintain the oil temperature between 350°F to 360°F. Too low of a temperature will result in soggy fish, while too high can cause the exterior to burn before the interior is cooked through.
• To ensure that the fish cooks evenly and maintains its crispy texture, avoid overcrowding the frying pan or deep fryer. If necessary, fry the fillets in batches.
• After frying, transfer the fried red snapper to a wire rack to drain any excess oil. This helps to keep the fish crispy and prevents it from becoming greasy.
• This dish is best enjoyed immediately after cooking while it’s still hot and crispy.

More fried seafood favorites:

If you need more recipes or menu ideas, here is a link to all of my seafood recipes.

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