Fried Whole Snapper
A whole red snapper scored and fried until crackling-crisp outside and moist within, seasoned simply with garlic, lime, and island spice. It's a Sunday and Friday-night favorite by the water.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large frying pan
- •Fish spatula
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20
- carbs
- 12
- protein
- 38
- calories
- 380
Instructions
- 1
Cut 3-4 shallow diagonal slits into both sides of each fish.
- 2
Rub the lime juice, garlic, seasoning pepper, salt, and black pepper all over the fish inside and out.
- 3
Let the fish sit in the refrigerator for at least 30 minutes.
- 4
Heat oil in a large skillet to 350°F.
- 5
Coat the fish lightly in flour. Shake off any extra flour.
- 6
Fry the fish for 6-8 minutes per side until it turns deeply golden and cooked through.
- 7
Drain the fish on paper towels. Serve whole with lime wedges.
Chef's tips
Cut shallow diagonal slits on both sides of the fish. This helps it cook evenly and lets the flavor soak in.
Storage
Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating
Reheat in a 375°F oven briefly to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Frying at too low of a temperature, which makes the fish soak up extra oil
- •Not cutting slits into the fish, which causes it to cook unevenly
Serving suggestions
Cooked Fried Whole Snapper?
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