Quick Fried Red Snapper In Olive Oil Recipes

FRIED RED SNAPPER

Steps:

• Rinse to clean snapper with lime and water.
• On a cutting board, cut snappers to your liking. I would usually create 3 deep slits on both sides of the snappers but for this recipe I had two large ones so I cut mines in pieces. Buy ones that can fit in your pan!
• Pat fish dry. When done, season with fish seasoning, epis, salt, rosemary, thyme and lime juice. Marinate in the fridge for 30 minutes to an hour. This ensures that flavors get deep into the fish, yummy !
• When ready to make, use the largest non-stick frying pan you have. Add enough peanut oil to cover at least 1-1/2 inches of depth.
• Heat the skillet for a few minutes over medium heat. In the meantime, lets coat the snapper in flour batter. Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy. While also, shacking off the excess flour afterwards and set aside.
• At medium heat, slowly fry for a few minutes on the first side but do not turn until it is ready. If you want to flavor the oil as I did it is optional. Add in scotch bonnet pepper, thyme and rosemary.
• When cooking, the fish will naturally release and float on top of the pan but you can also check by lifting it a little to make sure the snapper is golden. That is a sign, especially at medium heat that it is ready to be turned over.
• Total time should be no longer than 15 minutes for frying. But of course, not all stoves or pots are the same so keep an eye on it the entire time. My total time for frying was about 12 minutes using a dutch oven pot.
• Set on a cookie rack over an allimum pan to drain access oil. To reheat to keep skin crispy, bake at 350F for 5 minutes.

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL

Steps:

• Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

QUICK FRIED RED SNAPPER IN OLIVE OIL

Steps:

• 1. First I melt the butter. I use enough to coat 4 medium size filets. After it's melted, I add the lemon juice. Spread on a plate and lay the filet down meat first. Spread the remaining on top of filet. Go fix the cold slaw or shrimp while it rests for about fifteen minutes.
• 2. Drain the lemon butter from filets. Put sea salt on each filet. Pour House of Autry in a bag and drop filets in and shake gently. Don't let it settle too long before you put on stove.
• 3. Have over medium heat a pan large enough to heat some pure Olive Oil. I don't use Virgin Olive Oil, because you cannot fry a good piece of meat in virgin. If you get virgin olive oil too hot, it loses any of it's benefits and does nothing for the taste either! You are able to fry with 100%pure olive oil and not lose the good, for your body or your taste buds! Put filet in medium hot pan of olive oil meat side down. Cook for approximately 4 to 5 minutes on that side. Turn gently and cook for another 4 or 5 minutes. To make sure meat is the flakiest it can be and keep it's moisture, turn once more to the meat side down. Then, take from pan and place on paper towel or something else to help it drain excess oil. There won't be much. We cut each filet in half and I fed 4 adults and 2 children and have two half filets left! I complimented the filets with Carolina Shrimp and home made cold slaw. It would go well with just about any side you'd like. I think next time, I'll use it with something adventurous, like GRITS! :)