Pan Fried Snapper Recipe

Panko-crusted snapper with pickles and cole slaw.

Crispy Pan Fried Snapper with Panko Breadcrumbs is golden on the outside and tender on the inside. This easy fish recipe uses fresh snapper fillets coated in seasoned panko, then pan-fried until perfectly crisp. A quick and tasty dinner made with wild-caught Florida fish! Perfect for fish tacos, sandwiches, or served on their own with tartar sauce or lemon wedges.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Dinner, Lunch

Cuisine American

Servings servings

Calories 602.1 kcal

Equipment

1 Saute Pan
1 Fish Turner
1 Tongs

Ingredients

1 pound snapper fillets (red snapper, yellowtail, mangrove snapper, etc.)
½ cup flour (or rice flour)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 eggs, beaten
1 cup panko breadcrumbs
¼ cup cooking oil (I use light olive oil and pour about ½-inch into pan.)
¼ cup chopped parsley (optional garnish)
lemons and tartar sauce for serving

Instructions

Whisk flour with salt, pepper, onion powder and garlic powder in a mixing bowl
Heat ¼-inch (about ½ cup) olive oil in a large heavy-bottomed or cast iron skillet over medium-high heat, until hot, not smoking. Drop a bit of panko into the oil to make sure it is sizzling hot before adding the fish.
Beat the eggs in a shallow bowl.
On a dinner plate, scatter the panko.
Dredge the fish fillets, one at a time, in the flour. Shake off excess flour.
Dip the fish in the egg, and then lay the fish over the panko, and push down so it gets coated. Place on a dinner plate or piece of waxed paper. Repeat with remaining fish.
Add fish to the oil without crowding. Pull out another pan if the fish doesn't fit in one. The oil should only be used for one batch.
Cook for 3-4 minutes on the first side. Flip and cook for about another 2-3 minutes or until fish is golden brown and flakes easily with a fork.
Remove from the pan and drain on paper towels.
Serve hot with lemon wedges, sea salt, and freshly cracked pepper.

Notes

Note 1: Varieties of snapper include red snapper, yellowtail, mutton snapper, mangrove or mango snapper, etc.

Note 2: The fish is prepared In a 10" or 12" skillet. You can only fry 2 pieces of fish at a time. To cook more at one time, use a second skillet. Do not overuse the oil twice. The second batch will be full of burnt crumbs.

Note 3: For meal planning, you can bread the fish early in the day and cover the plate in plastic wrap. Cook it later in the day for lunch or dinner. If you have extra breaded pieces of fish, wrap them in plastic wrap or freezer paper and freeze them for up to one month. Defrost before cooking.

Note 4: If you want gluten-free panko, Jeffrey Nathan makes one that is delicious. You can get plain or seasoned. In Florida, you can get it at Publix in the kosher section.

Serving Suggestions:

Fried fish is always served with tartar sauce. You can make your own or pick it up right next to the fish in the fish seafood section of your market.

Nutrition

Calories: 602.1kcalCarbohydrates: 27gProtein: 55.9gTotal Fat: 28.6gSaturated Fat: 3.6gTrans Fat: 0.1gCholesterol: 247.6mgSodium: 1377mgPotassium: 1121.3mgFiber: 1.6gSugar: 0.5gNet Carbohydrates: 25.4g

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