FRIED RED SNAPPER!!!
Dad Chef Jonathan Johnson aka Jay Bird... shares his secrets for making the perfect fried red snapper on Dads That Cook with Jason Glover!
Recipe: http://dadsthatcook.com/recipe/fried-red-snapper/
#dadsthatcook #friedredsnapper #redsnapper
Fried Red Snapper
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Fried Red Snapper
By Jason Seafood American
Need a snapper dish in a snap? No problem! Chef Jonathan Johnson joins Jason Glover on Dads That Cook to share his recipe for Fried Red Snapper.
CHOP THE GARLIC & THYME
1. Smash and mince the garlic. (TIP: Watch the video for the technique.)
2. Strip the thyme leaves from the sprigs and add it to the garlic.
3. Mince and mix together the garlic and thyme; place to the side.
SEASON THE FISH
4. Lightly salt and pepper both sides of the fish.
CREATE THE DREDGE
5. Mix the flour and cornmeal together. (TIP: Keep a 2:1 ration of flour to cornmeal.)
6. To it add the paprika and curry powder.
7. Add the garlic and thyme and mix it together.
GET OIL HOT & FRY
8. To the skillet, add enough peanut oil fry the fish (not deep fry), about 1/4".
9. Heat pan and oil on high heat until oil is hot.
10. Dredge 1 fillet (coating both sides), then carefully place the fillet in the pan. (Be careful of spatter.)
11. Repeat the process with the other fillets. (TIP: Keep some space between fillets for consistent cooking.)
12. Fry on each side a 3-4 minutes per side, depending on the thickness and number of fillets in the pan. (TIP: If the fillet moves easily, it is time to flip.)
13. Place fillets on cooling rack to drain excess oil and cool a little bit before serving. (TIP: For easy clean-up, place the cooling rack over a cookie sheet or baking pan lined with paper towels.)
SERVE & ENJOY
14. Plate and garnish with lemon wedges, if desired.
15. Add your favorite veggies or other sides.
16. Enjoy!
This is a very easy recipe. It was rated intermediate for safety reasons (cooking with hot oil). Please use care.
Ingredients
TOOLS
Skillet (cast iron preferred)
Cooling Rack
1 Pie Pan (or similar shaped dish for dredging)
Spatula (metal or other sturdy, high-heat tolerate style)
INGREDIENTS
4 Pacific Red Snapper Fillets
4 sprigs Fresh Thyme
2 Garlic Cloves (minced)
1 tbsp. Kosher Salt
1 tsp of Black Pepper
2 cups Flour (for dredging)
1 cup Cornmeal (for dredging)
1/2 tsp Curry Powder
1 tbsp. Paprika
Peanut Oil (for frying)
Lemon Wedges (optional for garnish and seasoning)
Dad Chef Jonathan Johnson aka Jay Bird... shares his secrets for making the perfect fried red snapper on Dads That Cook with Jason Glover!
Recipe: http://dadsthatcook.com/recipe/fried-red-snapper/
#dadsthatcook #friedredsnapper #redsnapper
Fried Red Snapper
0
Fried Red Snapper
By Jason Seafood American
Need a snapper dish in a snap? No problem! Chef Jonathan Johnson joins Jason Glover on Dads That Cook to share his recipe for Fried Red Snapper.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 servings
CHOP THE GARLIC & THYME
1. Smash and mince the garlic. (TIP: Watch the video for the technique.)
2. Strip the thyme leaves from the sprigs and add it to the garlic.
3. Mince and mix together the garlic and thyme; place to the side.
SEASON THE FISH
4. Lightly salt and pepper both sides of the fish.
CREATE THE DREDGE
5. Mix the flour and cornmeal together. (TIP: Keep a 2:1 ration of flour to cornmeal.)
6. To it add the paprika and curry powder.
7. Add the garlic and thyme and mix it together.
GET OIL HOT & FRY
8. To the skillet, add enough peanut oil fry the fish (not deep fry), about 1/4".
9. Heat pan and oil on high heat until oil is hot.
10. Dredge 1 fillet (coating both sides), then carefully place the fillet in the pan. (Be careful of spatter.)
11. Repeat the process with the other fillets. (TIP: Keep some space between fillets for consistent cooking.)
12. Fry on each side a 3-4 minutes per side, depending on the thickness and number of fillets in the pan. (TIP: If the fillet moves easily, it is time to flip.)
13. Place fillets on cooling rack to drain excess oil and cool a little bit before serving. (TIP: For easy clean-up, place the cooling rack over a cookie sheet or baking pan lined with paper towels.)
SERVE & ENJOY
14. Plate and garnish with lemon wedges, if desired.
15. Add your favorite veggies or other sides.
16. Enjoy!
This is a very easy recipe. It was rated intermediate for safety reasons (cooking with hot oil). Please use care.
Ingredients
TOOLS
Skillet (cast iron preferred)
Cooling Rack
1 Pie Pan (or similar shaped dish for dredging)
Spatula (metal or other sturdy, high-heat tolerate style)
INGREDIENTS
4 Pacific Red Snapper Fillets
4 sprigs Fresh Thyme
2 Garlic Cloves (minced)
1 tbsp. Kosher Salt
1 tsp of Black Pepper
2 cups Flour (for dredging)
1 cup Cornmeal (for dredging)
1/2 tsp Curry Powder
1 tbsp. Paprika
Peanut Oil (for frying)
Lemon Wedges (optional for garnish and seasoning)