Ohhh yes 😍🐟 **Crispy Fried Red Snapper**—light, crackly crust with juicy fish inside. Let’s do it right.
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## Crispy Fried Red Snapper
**Ingredients**
* 2–3 red snapper fillets (or whole cleaned snapper, scored)
* 1 cup all-purpose flour
* ½ cup cornmeal (key for crispiness)
* 1 tsp salt
* ½ tsp black pepper
* 1 tsp paprika
* ½ tsp garlic powder
* ½ tsp cayenne (optional)
* 1–2 cups vegetable or peanut oil (for frying)
* Lemon wedges (for serving)
**Optional marinade (highly recommended)**
* Juice of 1 lemon
* 1–2 cloves garlic, minced
* Pinch of salt
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### Instructions
1. **Prep the fish**
* Rinse snapper and pat **very dry** (important for crisp crust).
* If using whole fish, make 2–3 shallow slits on each side.
* Optional: rub with lemon juice, garlic, and salt. Let sit 10–15 minutes, then pat dry again.
2. **Season the coating**
* In a shallow bowl, mix flour, cornmeal, salt, pepper, paprika, garlic powder, and cayenne.
3. **Coat the fish**
* Lightly dredge fish in the flour mixture, shaking off excess. Don’t overload—thin coating = crispier.
4. **Heat the oil**
* Heat oil in a skillet over medium-high to about **350°F / 175°C**.
* Oil should sizzle immediately when a pinch of flour is dropped in.
5. **Fry**
* Carefully add fish to the hot oil.
* Fry fillets 3–4 minutes per side.
* Fry whole snapper 5–7 minutes per side, until golden brown and crispy.
6. **Drain & serve**
* Remove and drain on a wire rack or paper towels.
* Serve hot with lemon wedges.
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### Pro Tips 🔥
* **Cornmeal is the secret** to extra crunch.
* Don’t overcrowd the pan—fry in batches.
* Let fish rest 1–2 minutes after frying to lock in juiciness.
* Want ultra-crispy Caribbean-style? Add a pinch of allspice or Old Bay to the coating.
**Serve with:** fried plantains, coleslaw, rice & peas, or a simple cucumber salad.
If you want, I can give you a **Southern fish fry version**, **Caribbean escovitch snapper**, or a **pan-fried (less oil) method** 😌
