Fried Red Snapper Recipe

Rinse the black rice under cold running water until water runs mostly clear to remove surface starch; drain.

Combine rinsed rice, 2 cups water, bay leaf and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 30–35 minutes until rice is tender and water is absorbed. Check at 25 minutes and add 1–2 tbsp water if rice is still firm.

Remove from heat, discard bay leaf, stir in 1 tbsp butter or oil, fluff with a fork, cover and keep warm while you cook the fish.

Pat the fillets dry very well with paper towels. Dry skin is essential for crisping.

Season both sides of the fillets with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Let rest 5–10 minutes.

Set up a dredging station: in a shallow dish whisk together 1/2 cup all-purpose flour and 2 tbsp cornstarch. In a second bowl beat 1 egg with 1 tbsp milk or water.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 3/4 cup neutral oil and warm until shimmering; oil temperature should be about 350–375°F (175–190°C) if using a thermometer.

Lightly dredge each fillet in the flour/cornstarch mixture, shaking off excess, then dip in the beaten egg, letting excess drip off, and (optionally) give a light second dusting of the flour mix for extra crisping.

Carefully place fillets skin-side down into the hot oil. Press gently with a spatula for 20–30 seconds to ensure full skin contact and prevent curling.

Fry skin-side down for 3–5 minutes without moving, until the skin is deep golden-brown and crisp and the cooked flesh has moved up the fillet sides about three-quarters of the way.

Flip the fillets carefully and fry the flesh side for 1–2 minutes more until opaque and just cooked through (internal temperature about 135–140°F / 57–60°C). Total cook time will depend on thickness.

If using, add 1 tbsp butter to the pan in the last 30 seconds and spoon the melted butter over the fillets for flavor and gloss. Transfer fillets to a paper towel–lined plate to drain briefly and sprinkle with flaky sea salt.

Fluff the warm black rice again and divide between two plates (servings).

Place a fried red snapper fillet on top of each mound of rice, skin-side up to show the crisp skin.

Squeeze fresh lemon over the fish to taste (about 1/2 lemon per fillet) and sprinkle with chopped cilantro or parsley and sliced scallions.

Serve immediately so the skin stays crisp. Offer extra lemon wedges at the table.