American Red Snapper Recipe

Prepare fillets

Pat the red snapper fillets dry with paper towels. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper. Place fillets in a shallow dish and pour the buttermilk over them. Cover and refrigerate for 30 minutes to 1 hour (this tenderizes and helps the coating adhere).

Make dredge and egg wash

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, cayenne pepper, and the remaining 1 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk the eggs with 1/4 cup milk until smooth.

Heat oil

In a heavy skillet or deep frying pan, add the vegetable oil to a depth of about 1/2 to 1 inch (roughly 3/4" to 1" depending on pan size) — about 3 to 4 cups depending on pan. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge and fry

Remove fillets from buttermilk, letting excess drip off. First dip each fillet in the egg wash, then press firmly into the seasoned flour mixture to coat both sides — shake off excess. Working in batches to avoid crowding, carefully add fillets to the hot oil. Fry 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 145°F (63°C). Keep cooked fillets on a wire rack set over a sheet pan in a 200°F (95°C) oven to stay warm and crisp while you finish remaining fillets.

Finish fish

When all fillets are cooked, taste and adjust seasoning with a light sprinkle of salt if needed. Squeeze a little lemon juice over each fillet before plating.

Combine aromatics

In a medium bowl, combine the minced shallot, chopped capers, diced cornichons, chopped parsley, chives, and tarragon (if using).

Emulsify dressing

Whisk together the red wine vinegar, Dijon mustard, lemon juice, lemon zest, sea salt, and black pepper. Slowly whisk in the extra-virgin olive oil until the mixture becomes a slightly thickened vinaigrette. Alternatively, you can combine everything in a jar, seal, and shake vigorously to emulsify.

Finish sauce

Pour the vinaigrette over the herb-and-vegetable mixture and stir to combine. Taste and adjust seasoning — add a touch more vinegar or lemon if you prefer brighter acidity, or a pinch more salt. Let the ravigote sit at room temperature for at least 10 minutes before serving to allow flavors to meld.

Place a warm chicken-fried red snapper fillet on each plate. Spoon 2–3 tablespoons of ravigote sauce over or alongside each fillet. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately while the coating is crisp.

Optional: offer hot sauce at the table for guests who want heat.