Fried Red Snapper Bites
User Reviews
5
Fried Red Snapper Bites
Description
This recipe features snapper fillets cut into bite-sized chunks, lightly salted, then dipped in a mixture of eggs, mustard, Creole seasoning, and heavy cream. The pieces are coated in crushed saltine crackers pressed firmly on to form a crunchy crust. Frying in hot peanut oil until deep golden crisp seals in moisture, yielding tender, flaky fish inside with an inviting textured exterior.
The accompanying remoulade sauce is a blend of Dijon mustard, mayo, parsley, shallot, celery, minced dill pickles, garlic, horseradish, cider vinegar, olive oil, lemon juice, Creole seasoning, and Worcestershire sauce. This sauce adds tang, herbaceousness, brightness, and a mild spicy kick that complements the richness of the fried snapper bites, enhancing each bite with layered flavors.
These fried snaps work well as finger food or part of a casual meal. The remoulade's advanced preparation allows flavors to mellow if made in advance, making for a convenient dipping sauce. Lemon wedges placed alongside provide optional fresh acidity to balance the richness.
Ingredients
REMOULADE
- 1/2 cup Dijon mustard or Creole mustard
- 1/3 cup mayonnaise
- 3 tablespoons parsley chopped
- 3 tablespoons shallot minced
- 3 tablespoons celery minced
- 1/4 cup dill pickles minced
- 1 tablespoon garlic minced
- 1 tablespoon horseradish prepared
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon creole seasoning or Cajun seasoning
- 1 teaspoon Worcestershire sauce
SNAPPER
- 2 pounds snapper fillets skinless
- salt
- 2 egg lightly beaten
- 1/4 cup yellow mustard Dijon is fine
- 1 tablespoon creole seasoning or Cajun seasoning
- 3 tablespoons heavy cream or half and half
- 1 leeve saltine crackers
- peanut oil for frying
Instructions
- Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
- Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
- Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
- While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
- Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 53g | 106% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 178mg | 59% |
| Sodium | 950mg | 40% |
| Potassium | 1185mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 12mg | 13% |
| Calcium | 142mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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