Southern Fried Red Snapper

Ingredients

• 4 fillet Red snapper fillets, 5-6 oz each
• 3/4 cup cup Buttermilk
• 1 cup cup Fine yellow cornmeal
• 1/2 cup cup All-purpose flour
• 1 1/2 tsp tsp Kosher salt, divided
• 1 tsp tsp Sweet paprika
• 1/2 tsp tsp Garlic powder
• 1/2 tsp tsp Freshly ground black pepper
• 1/4 tsp tsp Cayenne pepper
• 1 1/2-2 inches depth as needed Peanut oil or high-heat neutral frying oil
• 4 wedge Lemon wedges
• as needed as needed Tartar sauce or remoulade, for serving
• as needed as needed Louisiana-style hot sauce, optional

Instructions

1. Pat the snapper fillets completely dry.
2. Season the fish lightly with approximately 1/2 tsp kosher salt.
3. Place the fish in the buttermilk while the frying oil heats, approximately 10 minutes. Do not soak the fish for hours.
4. In a shallow dish, combine the cornmeal, flour, remaining 1 tsp salt, paprika, garlic powder, black pepper and cayenne.
5. Heat approximately 1½–2 inches of frying oil to 350°F / 177°C.
6. Lift the fish from the buttermilk, allowing excess to drip off.
7. Dredge the fillets thoroughly in the cornmeal mixture. Shake off loose coating.
8. Place the breaded fillets on a wire rack and rest for approximately 5 minutes to allow the coating to adhere.
9. Fry in batches. Do not crowd the skillet. Fry approximately 3–4 minutes per side depending on thickness.
10. The fish should be deep golden, crisp and cooked through.
11. Transfer to a wire rack. Season lightly while hot.
12. Serve immediately with lemon, tartar sauce or remoulade.

Nutrition

Chef's Notes

This is a legitimate Southern fish-fry treatment. Do NOT turn it into beer-battered fish, tempura, panko-crusted fish or sweet fried fish. Cornmeal should be a defining part of the crust. Best immediately. Reheat using oven or air fryer to restore crispness.

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