Are you ready to indulge in a mouthwatering seafood dish that’s both crispy and guilt-free? Discover the magic of "Unfried Fried Red Snapper," a delightful recipe that captures the essence of traditional frying without the excess oil! In just 25 minutes, you can whip up this delectable dish that’s sure to impress your family and friends. With its golden crust and flaky interior, this recipe is not just a healthier alternative but also a flavor-packed journey that will have everyone asking for seconds. Dive into the recipe and find out how to create this culinary masterpiece right in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 4 red snapper fillets
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Lemon slices for serving
Instructions
- Begin by preparing your ingredients. Rinse the red snapper fillets under cold water and pat them dry with paper towels. This will help the coating adhere better.
- In a shallow dish, combine the cornmeal, paprika, garlic powder, salt, and pepper. Mix well to ensure that the spices are evenly distributed throughout the cornmeal.
- Coat each red snapper fillet in the cornmeal mixture. Press down gently to ensure an even coating on both sides. Shake off any excess cornmeal and set the coated fillets aside on a plate.
- Heat the olive oil in a large non-stick skillet over medium heat. Allow the oil to heat up for about 2 minutes, ensuring it is hot enough to create a nice crust on the fish.
- Once the oil is hot, carefully place the coated red snapper fillets into the skillet. Be sure not to overcrowd the pan; you may need to cook in batches depending on the size of your skillet.
- Cook the fillets for about 4-5 minutes on one side, or until they are golden brown and crispy. Avoid moving the fish too much during this time to allow for proper browning.
- Using a spatula, gently flip the fillets over and cook for an additional 4-5 minutes on the other side, until they are cooked through and flaky. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the fillets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the unfried fried red snapper immediately with lemon slices on the side for squeezing over the fish. Enjoy your delicious, healthier version of fried snapper!
Tips
- Ingredient Prep: Always rinse your red snapper fillets under cold water and pat them dry before coating. This step ensures that the cornmeal mixture adheres better, giving you that perfect crispy texture.
- Spice it Up: Feel free to experiment with additional spices in the cornmeal mixture, such as cayenne pepper for a kick or dried herbs for an aromatic touch.
- Oil Temperature: Make sure the olive oil is adequately heated before adding the fillets. A hot skillet will create a beautiful crust, while too cool oil can lead to sogginess.
- Avoid Overcrowding: Cook the fillets in batches if necessary. Overcrowding the pan can lower the oil temperature, preventing proper browning and crispiness.
- Check for Doneness: Use a meat thermometer to ensure the fillets reach an internal temperature of 145°F (63°C) for perfectly cooked fish.
- Serving Suggestion: Serve with fresh lemon slices for a zesty finish that enhances the flavor of the red snapper. A side of your favorite salad or steamed vegetables complements this dish beautifully!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 30g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 65mg
