Content

• Steps
• Method 1 of 4: Bake a whole snapper
• Method 2 of 4: Roasting the fillets in the oven
• Method 3 of 4: Frying Fillets in a Pan
• Method 4 of 4: Deep Fry Fillets
• Tips
• Warnings

Red snapper is a fragrant white fish that tastes great when fried with herbs. Because the fillet of red snapper is so thin, the fish is usually fried whole so that not a piece of meat is wasted. If you prefer not to buy whole fish, you can bake, sauté, or deep-fry the fillets.

Steps

Method 1 of 4: Bake a whole snapper

1. 1 Select a whole fish. There are many varieties of snapper, but the red snapper has a distinctive bright red, metal-like skin that spreads pink near the belly. When picking out a whole snapper, look for one that is clear and red. The flesh should be firm to the touch.
   • Snapper has become so ubiquitous that it is often used as a collective term for any kind of white fish. For this reason, it is usually not properly labeled, as is the less desirable fish like the grouper. When you buy snapper, be sure to do it from a reputable fishmonger so you know you are buying real fish.
   • Ask to have the fish gutted and cleaned if you don't want to do it yourself.
   • You will need about of a whole snapper per serving.
2. 2 Preheat oven to 180 ° C. Make sure it is fully warmed up before putting fish in it.
3. 3 Prepare a baking dish. Choose a metal, glass, or ceramic baking dish or dish that's large enough to hold the fish. Line the mold with aluminum foil to prevent the fish from sticking.
4. 4 Season the fish. Red snapper is delicious with light spices that complement its fresh taste. Sprinkle with salt, pepper and lemon juice to taste inside the fish cavity. Add chunks of butter to the inside of the fish to keep it moist while it bakes. Season the outside with extra salt and pepper.
   • If you want the herbal flavor to taste, add sprigs of thyme, rosemary, or basil to the inside of the fish cavity.
   • To finish off the meal, arrange chopped carrots, onions, or potatoes around the fish in a baking dish. The vegetables will be cooked along with the fish.
5. 5 Bake the fish. Place the baking dish in the oven and cook the fish for 45 minutes or until the fish is completely cooked. It's a little tricky to tell if the fish is ready, but you know it's done when the flesh is no longer clear.
   • After 40 minutes or so, check the fish to see if it's done. You can gently pull back the pulp with a fork. If it's white and peels off easily, it's done. If it's still a little rubbery, it will take longer.
   • Return it to the oven if it takes longer, then check again after five or ten minutes.
6. 6 Transfer the fish to a plate and serve. A whole red snapper looks impressive on a platter surrounded by fresh sprigs of herbs. For serving, use a serving fork or spoon to place the fish on separate plates.

Method 2 of 4: Roasting the fillets in the oven

1. 1 Choose fresh red snapper fillets. Red snapper fillets should be purchased with the skin as they impart a delicious flavor and help keep the fish from decaying while cooking. Look for fillets with metal-like pink skin and firm flesh. You will need 113-151 grams per serving.
2. 2 Preheat oven to 220 ° C. This high cooking temperature helps the fillets roast quickly so that they have a flaky, moist texture.
3. 3 Line a rimmed baking sheet with lemon slices. Baking the fillets with lemon slices on top helps them retain moisture. First, lightly grease a baking sheet that has a rim. Slice the lemon into thin discs and place on a baking sheet.
4. 4 Place a fillet on top of each pair of slices. One fillet should fit exactly two slices, but if you are frying large fillets, you may need three. Place each fillet skin side down.
5. 5 Season the fillets. Sprinkle the top of the fillet with salt and pepper. You can also add some cayenne pepper, garlic powder, thyme, or any other herb to taste.
6. 6 Bake the fillets. Place the baking sheet in the oven as soon as it is fully heated. Bake the snapper fillets for 15 minutes, or until they are cloudy.When done, the flesh should be opaque and flake easily when pierced with a fork.
7. 7 Prepare the sauce. Red snapper fillets can be seasoned with a simple creamy sauce that brings out the best flavor. The sauce is fairly easy to make and will take the dish up a notch. While the fish is baking, melt the following ingredients in a saucepan:
   • 2 tablespoons butter
   • ¼ teaspoon of paprika
   • 1 teaspoon rosemary, chopped
   • Salt and pepper to taste
   • A teaspoon of lemon zest
8. 8 Serve the fillets with herb butter. Place each fillet on a plate with two sliced ​​lemons. Pour some ghee on top of each fillet.

Method 3 of 4: Frying Fillets in a Pan

1. 1 Buy fresh red snapper fillets. Choose a fillet with skin as it becomes extremely crispy when you fry the fillets. Buy fillets with metal-like pink skin and firm flesh. You will need 113-150 grams per serving.
2. 2 Season the fillets with salt and pepper. Blot the fillets with a paper towel to make sure they are completely dry, then sprinkle with salt and pepper on both sides.
3. 3 Heat olive oil over medium heat. Heat the oil until it is hot but not smoking.
4. 4 Add fillets skin side down. When the oil is hot, place the fillets in the skillet. Cook it until the skin is golden brown, about three minutes. Control the heat when cooking to prevent the skin from burning. If the skin turns brown immediately, reduce heat.
5. 5 Turn fillets over and finish cooking. The fillets should be cooked on the other side for about three minutes. The fish is ready when it is no longer transparent and easily detaches when pierced with a fork.
6. 6 Serve the fillets. It's great with ghee and lemon juice.

Method 4 of 4: Deep Fry Fillets

1. 1 Use skinless fillets. You won't be able to find a red snapper without skin, but you can remove the skin as soon as you bring it home. The fillets will cook more evenly without the skin. Cut the fillets into finger-sized pieces to help the fillets cook faster and more evenly.
2. 2 Prepare the batter. Red snapper is so versatile that it tastes great with any type of breading or batter. You can use classic seafood dry breading, Japanese Panko breadcrumbs, or beer batter.
   • For dry breading, combine 1/2 cup flour, 1/2 cup dry bread crumbs, and 1/2 teaspoon salt. Add black and red peppers to taste.
   • Panko is also a popular choice. This breading is sold in cans and is available on the shelves in the breading aisle at the grocery store.
   • If you like the taste of beer batter, mix 2 cups of flour and one 340 gram beer. Add 1/2 teaspoon salt and black pepper to taste.
3. 3 Heat the oil. Pour enough oil into a saucepan to raise the sides by 5 centimeters. Heat it over medium heat until it reaches 185 ° C. Check the temperature with a kitchen thermometer before proceeding, as fish won't cook properly if the oil isn't hot enough.
   • Use a highly smoky oil such as canola oil or peanut butter. Olive oil and other oils with low smoke levels will degrade when they are heated to high temperatures.
4. 4 Dip the fillets in batter. Make sure each piece is well covered on all sides. Try putting the fillets and dough together in a bag and shake to coat the fillets evenly.
5. 5 Fry the fillets. Put them in butter several at a time. Roast them for one or two minutes, or until the chunks come up. Don't clutter the pot or they won't cook properly. The fish will fry very quickly, so watch the chunks carefully so they don't burn.
6. 6 Remove the fillets and pat dry on a paper towel. Use a slotted spoon to transfer the fillets from the pot to towel-lined plates.Fried fish slices are excellent when served with lemon wedges and tartar sauce.
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Tips

• If the fish is frozen, the cooking time should be doubled. For best results, defrost fish before cooking.
• If the red snapper fillet is less than 1.3 cm thick, you do not need to turn it over during cooking.
• If you are cooking fish in any kind of sauce, add another 5 minutes to the total cooking time.

Warnings

• To protect against food poisoning and spoilage, do not allow fish to thaw or marinate at room temperature. Leave it in the refrigerator until you are ready to cook it.