Pan Fried Red Snapper
The thin flour coating protects the fish from soaking up too much oil and gives it a delicious, crispy texture, too. A quick squeeze of lemon juice is the perfect finish.
Servings: 4
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour or chickpea flour
- 1 1/2 pounds red snapper fillets or any thin white fish fillets, skin on (thawed, if frozen)
- 3/4 teaspoon Kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 lemon, cut into wedges
- 1 batch cucumber salsa (optional)
Instructions
- Make the spice rub. In a small bowl, combine the cumin, coriander, paprika, Aleppo pepper, and garlic powder. Place the flour on a small plate.
- Season and dredge the snapper. Pat the fish fillets dry with a paper towel, then season with salt and black pepper. Rub the flesh with the spice mixture, then dredge the fish in the flour on both sides, gently shaking to remove the excess.
- Sear skin-side down. In a large nonstick pan set over medium-high heat, add the olive oil. If necessary, add more, enough to coat the bottom of the pan. Once the oil begins to shimmer, add the fish fillets skin side down. Cook for 30 seconds to 1 minute on medium-high, while gently pressing down the fillets with a slotted fish spatula (this will help prevent curling). Lower the heat to medium and allow the fish to cook for another 3 minutes or so, until the skin turns crispy and golden brown.
- Flip and cook. Turn the fish over to the flesh side and let it finish cooking, 45 to 90 seconds, depending on thickness. Your fish is ready when it flakes easily with a fork.
- Finish and serve. Transfer the fish to a serving platter and squeeze a lemon wedge or two all over. Serve immediately with the rest of the lemon wedges on the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- No snapper? Try this method with any thin, skin-on fish fillets including branzino, or even tilapia—just make sure the fillets are dry before cooking for the best crisp texture.
Nutrition
Calories: 363.8kcal | Carbohydrates: 16.2g | Protein: 37.3g | Fat: 16.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 10.5g | Cholesterol: 62.9mg | Sodium: 556.1mg | Potassium: 813.9mg | Fiber: 2g | Sugar: 0.8g | Vitamin A: 589.5IU | Vitamin C: 17.2mg | Calcium: 77.4mg | Iron: 2mg
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