Fried Snapper Throats Recipe
Make Fried Snapper Throats Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prepping the throat meat
Coating and dredging
Frying and finish
Method
Preparation
- 1
Clean and trim throat meat
Rinse snapper throat meat under cold water, pat dry with paper towels. Remove any membranes or sinew from larger pieces to ensure even cooking.
- 2
Marinate
Toss throat pieces with salt, pepper, lemon juice and garlic powder. Let rest 15-20 minutes to lightly season and infuse flavor.
- 3
Prepare oil
Set up a wide, heavy skillet or Dutch oven. Add about 2 cups of vegetable oil and heat to 350°F (177°C). Use a thermometer to maintain the temperature.
Coating and frying
- 4
Egg wash and dry dredge
In a shallow bowl, beat the two large eggs. In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper.
- 5
Coat throat pieces
Dip each throat piece into the egg wash, allowing excess to drip off, then dredge in the seasoned flour mixture, pressing gently to adhere.
- 6
Fry the throat pieces
Carefully place pieces in the hot oil in small batches. Fry 2-3 minutes per side, or until deep golden and crisp. Do not overcrowd the pan; work in batches.
- 7
Drain and finish
Transfer fried pieces to a rack or paper towels to drain excess oil. Sprinkle with a pinch more salt if desired.
Serve
- 8
Serve with lemon wedges
Arrange fried snapper throats on a serving platter with lemon wedges. Serve hot with optional tartar sauce or a simple squeeze of fresh lemon.
