Cajun Fried Snapper Medallions Recipe

Pat the snapper fillets dry with paper towels. Slice the fillets into 1-inch thick medallions (or rounds) about 1–1½ inches across. You should get roughly 12–16 medallions from 1 lb depending on thickness.

Place medallions in a bowl. Add lemon juice, hot sauce, minced garlic, kosher salt, and black pepper. Toss gently to coat. Cover and refrigerate for 10–15 minutes while you prepare the other components. Do not marinate longer than 30 minutes — the acid will begin to firm the fish too much.

In a small bowl combine paprika, cayenne, onion powder, dried oregano, dried thyme, white/black pepper, and 0.5 tsp salt. Stir until evenly mixed. Reserve about 1 teaspoon of this rub to add to the breading mix for extra flavor.

After marinating, sprinkle a light dusting of the dry rub over both sides of each medallion — this layers the spice into the fish before breading.

Arrange three shallow bowls or trays: (1) flour mixture, (2) wet coating, (3) final dry coating. For the flour mixture: whisk together all-purpose flour, cornstarch, cornmeal, baking powder, and the extra Cajun rub (or 1 tsp seasoning) until uniform.

For the wet coating: beat the eggs with the buttermilk until smooth. This will help the breading adhere and produce a crisp crust.

Working in batches, dredge each snapper medallion first in the flour mixture (shake off excess), then dip into the egg-buttermilk mixture, then press into the final flour mixture again to form a uniform coating. Place breaded medallions on a wire rack set over a sheet pan while heating the oil. Let them rest 5–10 minutes to help the coating adhere.

Pour oil into a heavy skillet or sauté pan to a depth of about 1/2 inch (or use a deep cast-iron pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not smoke.

Fry the medallions in batches so the pan is not crowded. Add 4–6 medallions depending on pan size. Fry 2–3 minutes per side until golden brown and an instant-read thermometer in the center reads 140–145°F (or the flesh flakes and is opaque). Adjust heat as needed to maintain 325–350°F and prevent over-browning.

Use a slotted spatula or tongs to transfer cooked medallions to a wire rack set over a sheet pan to drain. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.

After the last batch, add 1 tablespoon unsalted butter to the hot pan briefly and swirl to melt. Pour this buttery oil over the drained medallions for extra richness (optional). Sprinkle chopped parsley and serve with lemon wedges.

Make the remoulade

In a small bowl combine mayonnaise, Dijon mustard, hot sauce, paprika, worcestershire sauce, and chopped capers/cornichons if using. Stir until smooth. Taste and adjust seasoning with salt and pepper. Chill until ready to serve.

Serve the remoulade alongside the hot Cajun fried snapper medallions for dipping.