Fried Snapper Recipe - Fried Red Snapper Bites | Hank Shaw (2024)

FAQs

Are you supposed to eat the skin on red snapper? ›

All snapper are good to eat in that they are all lean, low-fat fish with a mild flavor and edible skin. I love skin-on snapper because, once scaled, you can eat the skin of a snapper and it will taste a bit like a crispy potato chip.

Whole fish can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Fillets are good pan-fried or steamed. Similar fish include sea bass, halibut or striped bass.

The skin crisps up nicely when it's cooked so you don't need to remove it. If you would like the skin removed, you can slide a sharp knife between the flesh and skin to take it off or have it removed at the seafood counter before you take it home. Like most seafood, freshness is key.

Red snapper is safe to eat occasionally, about 1–2 times a week, though with restraint because there is some concern regarding mercury levels in the fish. Most of the time, red snapper is a healthy choice overall because of its number of nutritional aspects.

Before cooking, soak the fish in milk for 20 minutes

What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Some seafood, however, can be dangerous for your growing baby. Certain fish – such as king mackerel, tilefish, swordfish, shark, albacore tuna and red snapper – contain large amounts of mercury that can be harmful to fetal brain and nervous system development.

It is important not to overcook snapper — or any fish, for that matter — as the more it cooks, the more of the beautiful, healthy oils are cooked out, and what you're left with is a dry and tasteless piece of fish.

Fried Fish Tips

If frying in batches, bring the oil back up to temperature before adding more fish. Don't overcrowd the pan with fillets, resist the urge to move the fish around once it's in the oil, and fry it long enough. Also, don't cover the skillet or fryer when frying the fish.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Most of the cooking can happen with the fish skin side down. Not only will the skin become more crisp the longer it's in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It's only time to flip the fish when it's nearly cooked through.

What goes with red snapper? ›

The best side dishes to serve with red snapper are mashed potatoes, grilled asparagus, butternut squash, radish chips, french fries, basmati rice, cilantro lime rice, roasted vegetables, warm quinoa salad, couscous, steamed green beans, and pineapple salsa.

Drop each snapper throat into the hot oil working in. batches not to overcrowd the fryer. Fry for 8-10. minutes or until each piece is golden brown.

Fish skin is generally safe to eat as long as it has been cleaned thoroughly and the outer scales have been removed. Fish skin is rich in nutrients such as protein, omega-3 fatty acids, and vitamin E, which can help with muscle growth, heart health, and skin health.

Because the fillet comes pre-frozen, it's perfectly safe to use for sushi or sashimi!

Yep, every fish produces a mucus coating that protects their skin and scales. Call it “snot”, “slime”, whatever you wish; some species have more than others, but they are all slimy. That slime coat is very important to their survival.