Fried Red Snapper Recipe

Prepare fish

Pat the whole red snapper dry with paper towels, making three diagonal slashes on each side about 1/2-inch deep to allow marinade penetration.

Marinate

In a small bowl combine sea salt, black pepper, minced garlic, lime juice, chopped thyme, and minced scotch bonnet (if using). Rub the mixture all over the fish, inside the cavity and into the slashes. Let rest refrigerated for 20–30 minutes (or up to 1 hour) to absorb flavors.

Heat oil

Pour oil into a large heavy skillet or deep frying pan to a depth of about 1 to 1.5 inches (about 300–500 ml depending on pan size). Heat over medium-high until shimmering and about 180°C (350°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Prepare coating

In a shallow dish whisk together the all-purpose flour, cornstarch, paprika, ground cumin, and seasoned salt. Pat the marinated fish once more to remove excess moisture, then lightly dredge the fish in the flour mixture, shaking off excess. Coat inside the cavity lightly as well.

Fry fish

Carefully lower the fish into the hot oil using tongs or a spatula. Fry for 6–8 minutes on the first side until the lower side is golden brown and crisp. Gently flip the fish and fry the other side another 5–7 minutes until cooked through and flesh flakes easily (internal temperature ~63°C/145°F). Adjust time for fish size (larger fish take longer).

Drain

Remove the fried snapper to a wire rack or plate lined with paper towels to drain excess oil. Keep warm while you finish the rice.

Sauté aromatics

In a medium saucepan heat 2 tablespoons vegetable oil over medium heat. Add the chopped scallions and minced garlic and sauté 1–2 minutes until fragrant but not browned.

Toast rice

Add the rinsed rice to the saucepan and stir to coat grains with oil and aromatics, toasting lightly for 1–2 minutes.

Add liquids and seasonings

Pour in the coconut milk and water. Add the thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir once to combine and bring to a gentle simmer over medium heat.

Simmer

Once simmering, reduce heat to low, cover tightly with a lid, and cook undisturbed for 15–18 minutes until liquid is absorbed and rice is tender.

Rest & Fluff

Turn off heat and let the rice rest covered for 5–10 minutes. Remove the bay leaf and fluff rice with a fork. Taste and adjust seasoning if needed.

Transfer the diri kole (coconut rice) to a serving platter or individual plates. Place the fried red snapper alongside or on top. Sprinkle chopped parsley or culantro over the rice and fish, add fried onions if using, and serve with lime wedges on the side for squeezing.

Serve immediately while fish is hot and crisp. Leftover rice may be refrigerated; fried fish is best eaten fresh.