Fried hogfish with garlic aioli is an excellent dish made with fresh hogfish fillets coated in Ritz cracker crumbs. The cracker crumbs create a golden crust with rich, buttery flavor. I've used Ritz cracker crumbs here, but you can swap in your favorite crackers, bread crumbs, or panko. Serve with creamy garlic aioli for dipping.
Why This Recipe is Amazing!
I got the idea for a Ritz cracker crust this morning talking with my fish man on the docks in Key Largo. He'd just cleaned a fresh hogfish for me, and we were swapping cooking ideas.
We cook a lot of fish at home, and new twists are always welcome.
Ritz crackers are buttery and salty, crispy and flaky. They're perfect for coating delicate hogfish or other thin white fish fillets.
What is Hogfish?
I know, the name might be a little misleading.
Hogfish is a saltwater fish found in the warm waters of the Atlantic and Gulf of Mexico, especially around Florida and the Keys. It's prized for its sweet, mild flavor, big flakes, and tender white flesh.
The name comes from its long, pig-like snout, used to root for crustaceans and mollusks. Early fishermen thought it looked like a hog digging in the dirt.
Many locals say hogfish tastes like a mix of grouper and snapper. It's not fishy at all. Thin fillets cook fast and stay flaky and moist, making hogfish one of Florida's best fish.
If you don't want fried fish, try Blackened Hogfish with Lemon Butter Sauce for an easy one-pan meal.
Ingredients
Serves 2
I have two 6 oz pieces of hogfish today. Sometimes they run a little small so aim for 6 to 8 oz per person. You might need another piece.
For The Aioli
Make the dip first and chill while the fish cooks. Making it a few hours in advance will heighten the flavor even more. You can also make homemade tartar sauce.
- Mayonnaise
- Garlic cloves
- Fresh lemon juice (½ lemon)
- Sea salt and black pepper to taste
For The Fish
Figure 6 ounces of hogfish per serving.
- Fish: Skinless and boneless snapper, grouper, mahi mahi, or any snapper work well if you can't find hogfish.
- Ritz crackers: Use saltines, panko, or regular breadcrumbs if you don't have Ritz crackers. For gluten-free, try gluten-free butter crackers or GF panko.
- Egg: Brush the fish with mayonnaise if you're out of eggs.
- Old Bay: Any seafood seasoning or a mix of paprika, garlic powder, and onion powder works.
- Oil: Use avocado oil or coconut oil.
- Lemon: Lime wedges or key limes.
How To Fry Hogfish
Note: If using plain bread crumbs or panko, mix ½ cup crumbs with Old Bay, salt, and pepper. To double the recipe, use two skillets so the fish cooks evenly.
- In a small bowl, mix mayonnaise, garlic, and lemon juice until smooth. Season with salt and pepper. Cover and chill until ready to use.
- Whisk cracker crumbs with Old Bay, a pinch of salt, and freshly ground black pepper. Spread crumbs on a large plate.
- Heat oil in a large skillet over medium-high heat.
- Rinse fish and pat dry with paper towels. Season on both sides with salt and pepper.
- Dip each fillet in beaten egg, letting excess drip off, then dredge in the cracker crumbs.
- Fry the fish about 2 minutes per side, until golden brown.
- Drain on a plate lined with paper towels. Squeeze lemon over the hot fish. Serve with the Garlic Aioli.
Serving Suggestions
French fries, hush puppies, and corn on the cob are traditional sides. Here are a few more ideas:
Storage and Reheating
Let leftovers cool to room temperature. Store fish in an airtight container lined with a paper towel (to absorb moisture and keep the coating crisp). Refrigerate up to 2 days.
To reheat, place the fish in an air fryer and reheat at 350°F for 3-4 minutes.
To heat in the oven, preheat to 350°F . Place the fish on a baking sheet and warm in a for 8-10 minutes, until heated through.
More Fresh Fish Recipes
- Fried Yellowtail Snapper
- Seared Tripletail
- Blackened Snapper with Key Lime Butter
- Crispy Porgies Recipe
- Blackened Swordfish
- Smoked Fish Dip
- Grilled Grouper Collars
- Mangrove Snapper with Garlic Lemon Butter
For shrimp, spiny lobster, and crab recipes, visit Key West Shellfish recipes.
Takeaway
No matter how you cook it, hogfish is an excellent catch. It's mild and flaky with a buttery taste, not fishy at all!
We're using finely ground Ritz crackers for the breading. Instead of a crisp crust, the fish turns out buttery and tender. Serve it with a garlic dipping sauce for extra flavor.
Pair with simple sides like mashed potatoes, green beans, or coleslaw. You'll have a full seafood dinner that's quick to make but tastes like something from a local fish shack in the Keys.
And don't forget a refreshing Key Lime Pie for dessert!
FAQ
Hogfish get their name from their long, pig-like snout, which they use to root around the ocean floor for food such as crustaceans and mollusks. Their shape and feeding style reminded early fishermen of a hog rooting in the ground so the name stuck.
Yes. Hogfish is one of the best-tasting fish you can find in Florida. The meat is mild, slightly sweet, and very tender. It's excellent grilled, fried, blackened, or baked.
Yes, hogfish is usually priced higher than many other local fish because it's caught by spearfishing or hook and line, not by net. That makes it harder to get and keeps supply lower.
Look for hogfish at local fish markets and docks in the Florida Keys and along the Gulf Coast. In Key Largo, Key Largo Fisheries is a trusted spot. In Key West, try Keys Fresh Fish in Stock Island or local seafood shacks near the docks. Hogfish is rarely sold at chain grocery stores like Publix because supply is limited and it's usually caught by small local boats.
Fried Hogfish with Garlic Aioli
Ingredients
For The Aioli
- ½ cup mayonnaise
- ½ teaspoon minced garlic (1 clove)
- 1 tablespoon lemon juice
- sea salt and pepper to taste
For The Fish
- 2 hogfish fillets, 6 ounces each
- 18 Ritz crackers crushed to a powder in a food processor
- 1 egg, beaten
- 2 teaspoons Old Bay or seafood seasoning
- sea salt and freshly ground black pepper
- oil for frying about ½ cup
- lemon wedges for serving
Instructions
Garlic Aioli
- In a small bowl, mix mayonnaise, garlic, and lemon juice until smooth. Season with salt and pepper. Cover and chill until ready to use.
Fried Hogfish
- Whisk cracker crumbs with Old Bay, a pinch of salt, and freshly ground black pepper. Spread crumbs on a large plate.
- Heat oil in a large skillet over medium-high heat.
- Rinse fish and pat dry with paper towels. Season on both sides with salt and pepper.
- Dip each fillet in beaten egg, letting excess drip off, then dredge in the cracker crumbs.
- Fry the fish about 2 minutes per side, until golden brown.
- Drain on a plate lined with paper towels. Squeeze lemon over the hot fish. Serve with the Garlic Aioli.
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