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Spicy Pan Fried Snapper

February 2, 2017

This is a very simple and quick recipe, which can be perfect after a long day out on the water.  If you like fried catfish you will love this version made with snapper.  Sheepshead, seabass, porgy and triggerfish would all be very good substitutes as well.  We are frying whole filets, so a fish that is 14-20 inches is ideal.





Snapper Filets (or other white fish)

1/2 cup all purpose flour

1/2 cup yellow cornmeal

1/2 tsp cayenne

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp dried thyme

1/2 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1/2 cup milk

1 lemon

Oil for frying (I prefer coconut oil)



     We are going to start off by soaking the fish in ice cold milk for 5 minutes. While the fish is soaking put enough oil in a pan to come about half way up on the filets. I like to use coconut oil for a few reasons. It is the healthiest oil you can use and when you are frying something that's always a good thing. It also imparts a nice but very subtle coconut flavor, it has a very high smoking point unlike olive oil, it also doesn't seem to splatter as much as other oil. Put the stove on high heat and let the oil get very hot.  
     Combine all the dry ingredients in a bowl and mix up.  Take the fish out of the milk and shake it off until its just barely damp. Coat the fish evenly in the breader and we are ready to fry.

     Carefully place the filets in the oil. If the pan starts to smoke turn down the heat a little bit. Depending on the thickness of the filets it should only take 3-4 minutes per side. When the bottom gets crispy and brown its ready to flip. When the top gets crispy they are done. Place on a plate with a paper towel and sprinkle on a little salt. Serve with lemon wedges and enjoy!
     Book a snapper trip on Filet Show fishing charters and  you can try this recipe out for yourself!











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