Description
This Pan Fried Snapper recipe delivers crispy, golden-brown fillets with a flavorful seasoned coating. Using a simple dredge of flour, egg, and panko breadcrumbs, the snapper is pan-fried in light olive oil to achieve a perfect crisp exterior while maintaining a tender, flaky inside. Served with lemon wedges and tartar sauce, this quick and easy dish is perfect for a satisfying weeknight dinner or weekend meal.
Ingredients
Fish and Coating
- 1 pound snapper fillets (red snapper, yellowtail, mangrove snapper, etc.)
- 1/2 cup flour (or rice flour)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 1 cup panko breadcrumbs
Cooking & Garnish
- 1/4 cup cooking oil (light olive oil, enough to fill 1/2-inch in pan)
- 1/4 cup chopped parsley (optional garnish)
- Lemons (for serving)
- Tartar sauce (for serving)
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the flour, salt, black pepper, onion powder, and garlic powder until well combined. This seasoned flour mixture will add flavor and help the coating stick to the fish.
- Heat the Oil: Pour about 1/4 cup of light olive oil into a large heavy-bottomed or cast iron skillet until it reaches a 1/2-inch depth. Heat the oil over medium-high heat until hot but not smoking. To test, drop a small pinch of panko into the oil; it should sizzle immediately.
- Prepare the Egg and Panko: Beat the eggs in a shallow bowl. On a separate dinner plate, spread out the panko breadcrumbs evenly for easy coating.
- Dredge the Fish: Take each snapper fillet and dredge it in the seasoned flour mixture, shaking off any excess flour. Then dip the fillet into the beaten eggs, ensuring it is fully coated. Finally, lay the fish onto the panko breadcrumbs and press down firmly so the crumbs adhere well. Place the coated fillets on a dinner plate or waxed paper to hold.
- Pan Fry the Snapper: Carefully place the coated fish fillets into the hot oil, making sure not to crowd the pan—cook in batches if necessary using separate pans or sequential frying. The oil layer should be sufficient for shallow frying.
- Cook the Fillets: Fry the fish for 3-4 minutes on the first side until golden brown and crispy. Flip and continue cooking for another 2-3 minutes or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Drain and Rest: Remove the cooked fillets from the pan and place them on paper towels to drain excess oil.
- Serve: Serve the pan-fried snapper hot, garnished with chopped parsley if desired. Accompany with lemon wedges and tartar sauce for added flavor and zest. Sprinkle a little sea salt and freshly cracked pepper on top before serving.
Notes
- Use rice flour instead of regular flour for a gluten-free option.
- Ensure oil is hot enough before frying to prevent soggy coating.
- Adjust salt and seasoning according to your preference.
- Do not overcrowd the pan to maintain oil temperature and achieve even browning.
- Leftover snapper can be reheated in a skillet or oven to preserve crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
