Creole Snapper (Recipe) | Outdoor Channel
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Creole Snapper (Recipe)


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This is one of the best fish recipes for snapper fillets.

Spicy (you control the heat), moist and delicious.

A great combination when served with something like fresh spinach, avocado slices, red onion and tomatoes.



  • snapper fillets

Snapper Preparation:

Cut each filet into about 4 pieces, separating the thinner pieces from the underside of the fish from the fatter pieces (which come from the top of the fish). This makes it easier when cooking.

Plate One Ingredients:

  • 3/4 cups flour, more if needed

Plate Two Ingredients:

  • 2 cups Panko bread crumbs
  • 2 tsp homemade lemon pepper, or to taste
  • 2 tsp homemade Cajun seasoning, or to taste
Mix these together well and put on a shallow plate.


In a bowl, whisk together:

  • 2 eggs
  • 1 TBS homemade onion powder
  • 1 TBS homemade garlic powder

Pour canola oil 1/8 inch deep into a large, heavy frying pan (cast iron is perfect) and add 1 tablespoon of butter. Turn the pan on medium heat.

While this is melting and heating up, it’s time to prepare the fish.

Start with the fatter pieces that have been already separated. Gently dust them in flour and then after shaking off any excess flour, place them in egg mixture, making sure everything is covered.

Using tongs, wipe the sides of the fillets on the edge of the bowl to remove any dripping egg. Then generously coat the fish in the breadcrumbs/seasoning mixture. Repeat.

Once you have done 4 to 6 pieces of the same thickness, or enough for the first pan full, place them skin-side down first, into the pan of sizzling oil/butter.

Depending on thickness, cook for around 3 minutes or until cooked halfway through. Flip and fry one more minute. Remove and drain on paper towels. Repeat until "your fish is fried."

Serve with lemon wedges and tartar sauce.

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