Crispy Snapper (fried Snapper, Avocado & Cucumber) Recipe
Make Crispy Snapper (fried Snapper, Avocado & Cucumber) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Fried Snapper
For the Avocado & Cucumber Salad
Method
To Prepare the Fried Snapper
- 1
Prep the Snapper
Rinse the whole snapper under cold water and pat it dry with paper towels. Make diagonal slashes on each side of the fish to allow for even cooking and crisping.
- 2
Make the Coating
In a medium bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper until well combined.
- 3
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Snapper
Dredge the snapper in the flour mixture, ensuring it is well coated on all sides.
- 5
Fry the Snapper
Carefully place the coated snapper into the hot oil. Fry for about 5-7 minutes on each side or until the fish is golden brown and crispy. Use a slotted spatula to flip it carefully.
- 6
Drain and Serve
Once cooked, remove the fish from the oil and place it on a paper towel-lined plate to drain excess oil. Keep warm while you prepare the salad.
To Prepare the Avocado & Cucumber Salad
- 7
Combine Ingredients
In a large bowl, combine the diced avocado, sliced cucumber, and chopped cilantro.
- 8
Dress the Salad
Drizzle lime juice over the salad and season with salt and black pepper to taste. Gently toss to combine, being careful not to mash the avocado.
- 9
Serve
Serve the salad alongside the crispy fried snapper for a refreshing contrast.
