How To Cook Haitian Style Red Snapper

Fried Red Snapper in a tray with Haitian red beans and rice, pikliz, and Jacmel seasoning.

How To Cook Haitian Style Red Snapper

Learn how to make the best and crispy Haitian-style fried red snapper. This fish is packed with bold Haitian Flavor.

Course Main Dish

Cuisine Caribbean, Haitian

Prep Time 30

Cook Time 15

Marinate Time 2

Total Time 45

Servings Serving

Calories 489kcal

Author Savory Thoughts

Equipment

Heavy Bottom Pan or Cast Iron Skillet

Ingredients

Red Snapper Seasoning

Red Snapper Fish -2 ½ lbs. One or two fish, medium size.
2 Garlic Cloves; minced
2 Tbsp. Haitian Epis
1 Tbsp. Savory Thoughts Jacmel Seasoning Blend
1 Tbsp. White Wine Vinegar

How To Fry Haitian-Style Red Snapper

1.5 Quart Frying Oil; you can use Canola Oil, Peanut Oil, Vegetable Oil
1 Cup All-Purpose Flour
¼ Cup Plain Bread Crumbs
1 Tbsp. Turmeric
½ Tbsp. Cayenne Pepper Optional

Instructions

Prepare the fish: Start by cleaning the fish thoroughly. Remove the scale even if the fishmonger has already done so. it’s important to further descale the fish as some areas may have been missed. Remove the gills and fins. Wash the fish with lemon or lime. Rinse with cold water (to avoid accidentally cooking the fish), and pat dry.
Make diagonal cuts on the fish to help with even cooking. Make diagonal cuts on the fish to help with even cooking.
Season inside and outside of the fish. This will help the fish to soak in all the flavors.
To prepare the seasoning and season the fish: In a small bowl, add the minced garlic, 1 Tablespoon 1 Tbsp. Savory Thoughts Jacmel Seasoning Blend , 2 Tbsp. Haitian Epis, 1 Tablespoon white wine vinegar, and juice from 1 lime (or lemon).
Mix well then apply the mixture to the fish inside and out, as well as in between the slits. Set the fish aside and allow it to marinate for at least 2 hours but best overnight.
To prepare the flour mixture: In a large bowl suitable to fit the fish, add 1 cup of all-purpose flour. Next, add 4 Tablespoons plain bread crumbs, 1 Tablespoon Turmeric (to give it a beautiful golden color), and ½ Tablespoon cayenne pepper.
Mix well and set aside.
To fry the fish: In a large heavy bottom pan, heat about 8-10 cups of oil. Allow it to come to a temperature between 350 - 375 degrees Fahrenheit. This temperature is best for frying because it helps achieve that crispy outer layer and your fish will cook evenly on the inside. it's a safe zone when it comes to reducing the risk of burning the outer layer of the fish.
When ready to fry, carefully place the fish in the hot oil. Best to fry one or two fish at a time to prevent splashing and splatter.
Fry for about 5-6 minutes on each side, flip gently, and fry the other side for an additional 5-6 minutes for an even golden crust. Be mindful that larger fish take longer to cook/fry.

Video

Notes

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Calories are estimated per serving

Nutrition