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Ingredients
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Whole fish & preparation
Seasoned flour coating
Frying & garnish
Method
Whole fish & preparation
- 1
Rinse the snapper under cold water and pat dry thoroughly inside and out with paper towels. Make 3 diagonal slashes about 1/2 inch deep on both sides of each fish to help seasoning penetrate and to ensure even cooking.
- 2
Season the cavity and both sides of each fish with 1 tsp kosher salt and 1/2 tsp black pepper (divide the listed amounts between the two fish). Rub 1 tablespoon fresh lime juice over each fish and into the slashes. Let rest at room temperature for 10–15 minutes while you prepare the coating.
Seasoned flour coating
- 3
In a large shallow dish or baking sheet, combine the all-purpose flour and cornstarch. Add paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly so the seasoning is evenly distributed.
- 4
Dredge each fish in the seasoned flour, pressing the mixture gently into the slashes and all over the skin so the coating adheres. Shake off any excess flour and set the fish on a wire rack for 5 minutes so the coating dries slightly — this helps create a crisp crust.
Frying & garnish
- 5
Heat oil
Pour oil into a large, heavy skillet (cast iron or stainless) so the oil is about 1/2 inch deep. Heat over medium-high until the oil reaches about 350°F (175°C) or a small pinch of flour sizzles and browns gently within a few seconds.
- 6
Fry the fish
Carefully slide one fish into the hot oil. Fry for 4–6 minutes on the first side without moving it so the skin forms a crisp crust. Gently flip using two spatulas or tongs and fry the other side another 4–6 minutes, or until the flesh is opaque and flakes easily and an instant-read thermometer near the thickest part reads 135–145°F (57–63°C). Adjust time for size: larger fish may take up to 8 minutes per side.
- 7
Transfer the cooked fish to a plate lined with paper towels or a wire rack set over a sheet pan to drain briefly. If frying both fish, keep the first fish warm in a low oven (200°F / 95°C) while you fry the second, adding a tablespoon of oil to the pan if needed between batches.
- 8
Serve each fried snapper whole on a platter. Garnish with chopped cilantro or parsley, sliced red onion if using, and lime wedges. Squeeze additional lime over the fish to taste and serve immediately so the crust remains crisp.
- 9
Optional: For a small sauce, mix 1/2 cup plain yogurt or mayonnaise with 1 tbsp lime juice, 1 tsp hot sauce, and a pinch of salt; serve alongside.