Get ready to transform your kitchen into a Louisiana culinary paradise with this mouthwatering Blackened Snapper Cajun Style recipe! If you're craving a dish that combines bold, spicy flavors with perfectly cooked, crispy fish, you've just hit the flavor jackpot. This recipe isn't just a meal; it's a culinary adventure that will transport you straight to the heart of Cajun cooking with every sizzling, spice-crusted bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 4 snapper fillets
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
- Salt to taste
Instructions
- Pat the snapper fillets dry with paper towels to remove excess moisture, which ensures proper seasoning adherence and crisp blackening.
- Generously coat both sides of each snapper fillet with Cajun seasoning, pressing the spices firmly into the fish to create an even, thick coating.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until it is extremely hot and just begins to smoke, which is crucial for achieving the authentic blackened texture.
- Drizzle olive oil into the hot skillet, ensuring an even coating across the cooking surface.
- Carefully place the seasoned snapper fillets into the hot skillet, laying them away from you to prevent oil splatter.
- Cook the fillets for approximately 3-4 minutes on the first side, allowing the Cajun seasoning to develop a dark, crispy crust without burning.
- Gently flip the fillets using a thin spatula and cook for an additional 2-3 minutes on the second side until the fish is cooked through and flakes easily with a fork.
- Remove the blackened snapper from the skillet and transfer to serving plates.
- Garnish with fresh lemon wedges and serve immediately to enjoy the peak flavor and texture of the Cajun-style fish.
Tips
- Dry Matters: Always pat your snapper fillets completely dry before seasoning. Moisture is the enemy of achieving that signature crispy, blackened crust.
- Cast-Iron is King: A well-seasoned cast-iron skillet is crucial for authentic blackening. If you don't have one, use the heaviest, most heat-retentive pan you own.
- Heat Management: Ensure your pan is smoking hot before adding the fish. This high heat is what creates the characteristic dark, crispy exterior.
- Don't Overcrowd: Cook the fillets in batches if necessary. Overcrowding the pan will steam the fish instead of creating a crisp crust.
- Seasoning Technique: Press the Cajun seasoning firmly into the fish to create an even, thick coating that will form a delicious crust.
- Timing is Everything: Watch your cooking time carefully. Snapper cooks quickly and can become dry if overcooked.
- Serve Immediately: Blackened snapper is best enjoyed right after cooking, so time your sides accordingly and serve hot with fresh lemon wedges.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 1g
Protein: 22g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 45mg
