Fried Red Snapper Throats with Creole Remoulade

Ingredients

• 6-8 piece Cleaned red snapper throats/collars
• 1 tsp tsp Kosher salt
• 1 tsp tsp Cajun seasoning
• 1 1/2 cups cup Fine yellow cornmeal
• 1/2 cup cup All-purpose flour
• 1 tsp tsp Paprika
• 1/2 tsp tsp Garlic powder
• 1/2 tsp tsp Black pepper
• 1 1/2-2 inches depth as needed Peanut oil, for frying
• 1/2 cup cup Mayonnaise
• 2 tbsp tbsp Creole mustard
• 1 tbsp tbsp Finely chopped dill pickle or dill relish
• 2 tsp tsp Fresh lemon juice
• 1 tsp tsp Louisiana-style hot sauce
• 1 tsp tsp Finely chopped parsley
• 1 whole Scallion, finely sliced
• to taste as needed Freshly ground black pepper, to taste

Instructions

1. Inspect each snapper throat carefully. Remove any remaining scales.
2. On the meaty side, carefully cut through the central cartilage/bone enough to allow the piece to open flatter. Do not chop the throat into small pieces.
3. Rinse only if necessary for cleaning. Dry the throats extremely thoroughly.
4. Season the snapper throats with the salt and Cajun seasoning.
5. Combine the cornmeal, flour, paprika, garlic powder and black pepper in a shallow dish.
6. Dredge the throats thoroughly in the cornmeal mixture. Set on a wire rack while the oil heats.
7. Heat the oil to 350°F / 177°C.
8. Fry in batches. Cook approximately 8–10 minutes, turning if necessary, until the exterior is deep golden and crisp.
9. Transfer to a wire rack.
10. Combine all remoulade ingredients in a small bowl and mix well.
11. Serve the hot throats with the remoulade and lemon if desired.

Nutrition

Chef's Notes

EATING NOTE: Snapper throats contain bones and cartilage. They are NOT boneless fillets. The diner eats the rich meat from around the bones and cartilage. Best fresh. Reheat in oven or air fryer. Do not replace actual snapper throats with fillets, generic fish nuggets or boneless collars.

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