Red Snapper Fried Crispy

Components:

1. Two entire red snapper, sized and cleaned (you can also use fillets if you want).
2. One cup of all-purpose flour
3. For added crunch, use half a cup of cornmeal.
4. One teaspoon of powdered garlic
5. One teaspoon of powdered onion
6. Half a teaspoon of optional paprika for a smokey taste
7. Half a teaspoon of cayenne pepper, if desired for spice
8. To taste, add salt and pepper.
9. One or two beaten eggs
10. One cup of buttermilk, or ordinary milk in its place
11. About two cups of vegetable oil, depending on the size of the pan, for frying

Directions:

1. Get the fish ready: Make sure the red snapper is gutted and scaled if you’re using it whole. Use paper towels to pat the fish dry after rinsing it under cold water. To assist the fish cook evenly and to ensure the seasoning gets in, make a few diagonal cuts on each side.
Make sure the fillets are well thawed and patted dry before using them.

2. Prepare the batter by combining the flour, cornmeal, paprika, cayenne pepper, onion powder, garlic powder, salt, and pepper in a shallow basin.
Transfer the buttermilk to a different shallow basin. Mix the buttermilk and eggs by whisking them together.

3. Dredge the fish: Make sure the fish (or fillets) is completely coated by dipping it first into the buttermilk mixture.
Next, coat the fish with the flour and cornmeal mixture, carefully pressing to ensure the coating adheres. You can dip it again in the buttermilk and then again in the flour mixture for a double coating for added crispiness.

4. Heat the oil: In a big skillet or frying pan, heat the vegetable oil over medium-high heat. While heated, the oil shouldn’t be burning. A tiny bit of batter can be dropped into the oil to check its readiness; if it sizzles right away, the oil is ready to cook.

5. Fry the fish: Gently submerge the coated fish in the heated oil, taking care not to pack the pan too full. Depending on the fish’s size, fry it for three to five minutes on each side, or until the crust is crispy and golden brown and the interior temperature reaches 145°F (63°C).
Make sure to gently flip the fish if you’re using entire fish so that it cooks evenly on both sides.

6. Drain and serve: After the fish has been cooked, take it out of the pan and set it on a paper towel-lined dish to drain any extra oil.
Serve it crispy right away with your preferred sides, such as rice, coleslaw, fries, or a simple salad. For extra taste, you can also add tartar sauce, spicy sauce, or fresh lemon wedges as a garnish.

Advice:

To give the coating a great texture and added crunch, mix a small amount of cornmeal into the flour mixture.
For crispy skin: To improve the coating’s adhesion and produce a crispy skin, make sure the fish is completely dry before dredging.
Use a thermometer: Make sure the fish achieves an internal temperature of 145°F (63°C) using a cooking thermometer to prevent overcooking.

With its crunchy, golden outside and juicy, soft innards, this Crispy Fried Red Snapper is sure to be a hit. Have fun!