Easy Fried Red Snapper

Here’s my tried-and-true fried red snapper recipe, with a crispy golden crust and perfectly cooked, flaky white flesh that comes out moist every single time.

This fish dish has become our go-to Friday night dinner at home. I usually serve it with lemon wedges and a side of rice, and my kids always clean their plates. There’s something special about that combination of fresh fish and simple seasonings, don’t you think?

What Kind of Red Snapper Should I Use?

Fresh red snapper is your best bet for this recipe, and you’ll want to look for fillets that are firm to the touch with bright, clear eyes if you’re buying a whole fish. When shopping, don’t worry if you can only find frozen snapper – just make sure it’s properly thawed in the refrigerator overnight before cooking. For the best results, choose fillets that are about 1-inch thick, as this helps them cook evenly and stay moist during frying. If red snapper isn’t available at your local market, you can substitute with other firm white fish like grouper or black sea bass, though red snapper’s sweet, nutty flavor really makes this dish special.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps if needed:

• Red Snapper: If you can’t find red snapper, other firm white fish like grouper, cod, or halibut work great. Just make sure the fillets are similar in thickness for even cooking.
• Saltine crackers: The coating can be made with panko breadcrumbs, regular breadcrumbs, or even crushed corn flakes instead of saltines. Each will give you a slightly different crunch factor.
• Peanut oil: While peanut oil is great for frying, you can use vegetable oil or canola oil instead. Just avoid olive oil as it has a lower smoke point.
• Heavy cream: Whole milk can replace the heavy cream or half-and-half in the egg mixture. The coating might be slightly less rich but will still work well.
• Shallots: No shallots? Use finely minced red onion instead – about the same amount will do.
• Dill pickles: Sweet pickles or relish can work in place of dill pickles, though it will change the flavor profile slightly. You could also use capers for a different tangy bite.

Watch Out for These Mistakes While Frying

The biggest mistake when frying red snapper is not patting the fish completely dry before coating it, as excess moisture will make the crust soggy and prevent it from getting that perfect golden-brown finish – use paper towels to thoroughly dry the fillets. Another common error is overcrowding the pan, which drops the oil temperature and leads to greasy, soggy fish – instead, fry in batches and maintain the oil temperature between 350-375°F using a thermometer. To keep your crust from falling off during cooking, make sure to press the crushed crackers firmly onto the fish and let the coated fillets rest in the refrigerator for 15-20 minutes before frying. For the crispiest results, place the fried fillets on a wire rack instead of paper towels, which can trap steam and make the bottom side lose its crunch.

What to Serve With Fried Red Snapper?

This crispy fried fish calls for some classic Southern-style sides that’ll make your meal feel like a proper fish fry! A scoop of creamy coleslaw adds the perfect crunch and coolness to balance out the warm, seasoned fish. For a complete plate, add some hush puppies or cornbread, and don’t forget a helping of simple french fries or potato wedges to keep things traditional. If you’re looking to add some greens, collards or green beans cooked with a bit of bacon work really well with the Cajun flavors in this dish.

Storage Instructions

Keep Fresh: Fried red snapper is best enjoyed right after cooking when it’s hot and crispy! If you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. The remoulade sauce can be stored separately in the fridge for up to 5 days.

Make Ahead: Want to get ahead? You can prepare the remoulade sauce a day or two before – it actually tastes even better after the flavors have had time to mingle in the fridge. Just give it a good stir before serving.

Crisp Up: To bring back some crispiness to leftover fried snapper, place it on a baking sheet and warm it in a 350°F oven for about 8-10 minutes. Avoid using the microwave as it can make the coating soggy. The fish might not be quite as crispy as when fresh, but it’ll still be good!

Preparation Time	15-30 minutes
Cooking Time	6-10 minutes
Total Time	21-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 180-200 g
• Fat: 150-160 g
• Carbohydrates: 120-130 g

Ingredients

For the remoulade:

• 1/3 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 3 tbsp finely chopped parsley
• 1/4 cup diced dill pickles
• 3 tbsp finely minced shallot
• 1 tsp Cajun spice mix
• 1/2 cup Creole mustard
• 3 tbsp chopped celery
• 1 tbsp crushed garlic
• 1 tbsp horseradish (freshly grated if possible for best flavor)
• 1 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce

For the fish:

• salt to taste
• 2 lb skinless snapper fillets

For the egg wash:

• 3 tbsp heavy cream (gives a richer, thicker coating)
• 1 tbsp Cajun spice mix
• 1/4 cup yellow mustard
• 2 eggs

For the breading and frying:

• 1 sleeve saltine crackers (finely crushed into crumbs)
• peanut oil for frying (or any neutral high smoke point oil like grapeseed)

Step 1: Prepare the Remoulade

Mix all the ingredients for the remoulade together in a bowl.

Once combined, set it aside.

The remoulade can be made up to a week in advance, and allowing it to sit overnight will let the flavors meld beautifully.

Step 2: Prep the Fish and Egg Wash

Take the fish and cut it into chunks that are approximately two bites each.

Lightly salt the fish chunks.

In a separate bowl, mix together the eggs, mustard, Creole seasoning, and heavy cream to create an egg wash for the fish.

Step 3: Heat the Oil

Pour enough peanut oil into a frying pan to reach about a half-inch up the sides.

Heat the oil to about 350°F.

This should take a few minutes, so ensure the oil is hot before proceeding to the next step.

Step 4: Coat the Fish

While the oil is heating, dunk the snapper bites in the egg wash.

Once the oil is hot, dredge the fish pieces in the mashed Saltines.

You can do this in a bowl or in a plastic bag for easier coating.

Be sure to press the Saltines firmly onto the fish, allowing a few uncrushed bits for extra texture.

Step 5: Fry and Serve

Fry the coated fish chunks in the hot oil until they are golden brown on both sides, about 3 minutes per side.

Carefully remove them from the oil and drain excess oil on paper towels.

Serve the crispy snapper bites with the prepared remoulade and, if you like, some lemon wedges for an added zing.