Hailing from the Atlantic Ocean, and the Caribbean Sea, red snapper is a rosy-skinned fish that is not only healthy but incredibly easy to cook and prepare, with a subtle taste that pairs well with almost any seasoning.
Red snapper fish is always an excellent choice for a speedy supper, and our fried red snapper recipe will be on the table in minutes, making it a perfect addition to your midweek dinner repertoire.
How To Cook Red Snapper?
Even those who aren’t that keen on fish might be pleasantly surprised by red snapper, as it has a very mild, slightly sweet flavor. This also makes it a great choice for introducing fish to your kids.
As well as a delicious taste, red snapper fish offers a range of health benefits. It is a great source of lean protein and is high in both vitamin B12 and omega-3s. It does, however, contain a fairly high level of mercury, so should only be consumed once a week.
This recipe for red snapper is very simple. You’ll need the following ingredients listed below:
Haitian Epis – This helps bring in the authenticity of this Haitian Style fish.
Paprika – Although not usually included in the Haitian dish, paprika will give the fish a mild sweet pepper taste.
Corn Starch and flour – Both will help coat the fish and will provide a flaker outer layer.
Salt and pepper to taste – Use as desired to season the fish.
How Long Should I Cook Red Snapper?
Red snapper is super versatile and can also be baked or grilled, but for this recipe we are frying red snapper to get that delicious crispy outside and soft, tender middle.
Frying red snapper fish generally cooks very quickly, and red snapper fillets will only need around 3 to 4 minutes each side, depending on how thick they are and how many you’ve got in your pan.
It is also possible to fry a red snapper whole, which takes between 12 and 15 minutes.
To know if your red snapper is ready, take a look at the flesh. When cooked, the flesh turns from translucent to opaque, and it will also flake apart easily when poked with a fork.
Try to avoid overcooking your red snapper, as it will quickly transform from soft and flakey into a dry and chewy fish.
What To Serve The Fish With?
Red snapper is highly versatile and can be served alongside a wide range of dishes. For a light meal, a beautifully dressed salad or simply cooked vegetables can be a healthy option that’s easily adjusted to your tastes.
For a really quick and easy meal, you could even fry up some vegetables in the same pan as the fish to get all that delicious flavor.
If you are looking for something more substantial, you could serve your red snapper with some boiled or roasted potatoes, lemon rice or black beans.
Cook’s Pro Tip:
- Cleaning fish can be time consuming. I highly recommend you ask someone at the store to properly clean the fish prior to selling it to you.
- Although the fish is “cleaned” at the store. When you reach home, you must carefully clean it again as it is not done as thoroughly at the store.
- Red snapper contains a lot of bones, be sure to eat slowly when eating the fish.
Red Snapper Frequently Asked Questions:
When cleaned and cooked properly, red snapper fish can have a delicious flavor. It also absorbs well to any seasoning.
It is a great source of lean protein and is high in both vitamin B12 and omega-3s.
Other Fish Recipes To Try:
More Haitian Recipes To Try:
If you loved this Haitian Style Red Snapper, you should try these recipes next:
We’d especially love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
Also, we would appreciate if could give it a star rating below!
How To Cook Haitian Style Red Snapper
Ingredients
- Red Snapper One or two fish, medium size; cleaned and cut to desired size.
Red Snapper Seasoning
- Juice From 1 Lemon
- ½ Cup Haitian Epis
- Salt And Pepper To Taste We used kosher salt
Frying Red Snapper
- 1.5 Quart Frying Oil
- 1 Cup All Purpose Flour
- ¼ Cup Corn Starch Optional
- 1 teaspoon Paprika Or Chili powder will work
- 1 Thyme Sprig Optional
- 1 Rosemary Sprig Optional
Instructions
- Pat dry the clean fish and set aside. Top with Haitian seaoning, salt and pepper, and lemon juice. Rub all over the fish. Cover and let marinate for 2 hour or more.
- When ready to fry, add the oil to a deep frying pan and add the herbs (the herbs will help flavor the oil). In a separate bowl add the flour, corn starch, and paprika (or chili powder). Mix well. Coat the fish one piece at a time. Fry the fish in small baches, flipping the fish one time to make the it is cooked on both sies. Cook the fish for a total of 10-15 minutes depending on the size.
- Transfer the fish to a paper toweled plate and serve.
Monica
This fish is filled with so much flavor and is fried to perfection