#Fried snapper how to
#Fried snapper skin

Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.Evenly coat the fish in the rice flour, removing any excess.Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty. Cook for 3-4 minutes or until reduced by a third. Add tamarind paste, sugar and fish sauce with 80ml water, stirringВ to combine.Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.I like to serve the snapper along with garlic cauliflower mash and a green bean salad. 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-SauceДЄdd a little lemon juice and capers to the hot pan, and stir, stir, stir with a wooden spoon. Flip Snapper + Top with ButterД¬ook 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, itвЂ™s ready to flip. I use this Wusthof fish spatula, but IвЂ™ve heard great things about this Toadfish fish spatula. Set a timer for four minutes, and avoid touching the fish as it cooks.ДЄfter 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 12вЂі carbon steel skillet. Start by adding butter and oil to a heavy pan.

#Fried snapper how to

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.Дust 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. ItвЂ™s served with an easy lemon caper sauce, and is so good that youвЂ™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 вЂњGulf of MexicoвЂќ seafood box from Sitka Salmon Shares, I jumped at it! When we got home, I found myself wanting more snapper! But snapper isnвЂ™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 IвЂ™m sure the ocean breeze made the snapper taste even more incredible, IвЂ™m also positive that it was, in fact, absolutely delicious. We were HUNGRY.ДЄnd 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.ДЄfter 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.