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Pat the fish dry inside and out with a kitchen cloth or paper towel. As an Amazon Associate I earn from qualifying purchases. What the heck is a snapper bite? Even though I call this fried snapper bites, it can be done with any firm. Once cooked, drain for a minute or so. We couldn’t have fished that reef more if we tried. Any grouper or other reef fish were safe from us because we simply could not get a bait past the snapper. While the oil is heating, dunk as many snapper bites in the egg wash as will fit. I like the New Orleans remoulade with this, but you can use any sauce you like. Heat 1 quart oil in a large skillet over medium-high heat until smoking. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream. Mix all the ingredients for the remoulade together and set aside. They became snapper bites. The tail-end fillets we ate immediately. Good alternatives would be black seabass, Pacific rock cod, lingcod, smallmouth bass, walleye, chunks of big catfish, grouper, cobia, Calico bass, halibut or haddock. Salt lightly. When the oil is hot, … Follow me on Instagram and on Facebook. 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. And Joe and I hadn’t even finished tying new leaders when Emery’s friend Joey had a huge snapper on the line. When life gives you buckets of snapper, you might as well make snapper bites. urbanmunching.com/seafood/2016/8/28/deep-fried-whole-snapper A little ghetto, but damn good. When the oil is hot, dredge the fish in the mashed Saltines. (Hat tip to my friend Chef John Currence for the inspiration for the remoulade, which appears in his awesome book Pickles, Pigs & Whiskey ). Filed Under: American Recipes, Appetizers and Snacks, Featured, Fish, Recipe, Summer Recipes Tagged With: easy recipes, fish recipes, snapper, southern food. Or hell, really any firm, white fish. From the giant side comes the center-cut above the ribs, which is primo, then two tail-side fillets, one on either side of the centerline, which I cut out. Step 4, Heat oil in … Step 2, Place the pieces of fish in a glass bowl or container and pour the hot sauce over the fish. With a sharp knife and at a 45 degree angle, score the fish 1 inch apart then repeat crossing the lines you have just scored. The sauce on this fish is the same used for our Thai Sticky Chicken Wings recipe… It works beautifully on both! As the fish fried, the chef cut down two plantains from the bunch hanging in the kitchen to prepare our side dish, tostones. Turn over the fish and repeat. Removing the germ of the Garlic will reduce the bitterness. Step 3, Put in the refrigerator while you heat up the oil and drink a couple cold beers. How d0es it taste? And in Alabama, you can create your own mini-reef if you want to, so there are thousands of little bits of structure everywhere in state waters — the main reason that Alabama has so many red snapper, which can be hard to find in other Gulf states. Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Carefully place the fish in the … I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Fry the fish until golden brown on both sides, about 3 minutes per side. Red snapper like to live on structure, reefs, rockpiles, sunken boats and such. A sweet and salty sauce over crispy fish. By Hank Shaw on July 2, 2018, Updated July 14, 2020 - 10 Comments. In a bowl, put the flour in the bowl. It was ridiculous, amazing, unforgettable, whatever adjective you can think of, it was that. We ate them without a sauce in Alabama, but I decided to make a New Orleans style remoulade when I made this again at home. Now butchering giant red snapper is a bit different. Trim all red meat from fillets, and cut into finger-like pieces. We were there in time for opening day of snapper season, which is a big deal in the Gulf. We watched as the chef sank the two fish with scored skin into a deep pan of hot oil, cooking them for about six minutes on each side. Basically it’s fried snapper. You can do this in a bowl or in a plastic bag. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. I really like the added zip of the remoulade, too. Step 1) Decide and choose your batter Flour (1 cup) Baking Powder (1 tsp) Salt (1 tsp) Milk (1/2 cup) Water (1/2 cup) allrecipes.com.au/recipe/9765/beer-batter-deep-fried-snapper.aspx Using your scissors, cut off the side fins, trim the tail by at least half and cut off the top dorsal fins. They’re bass-like fish, sure, but their a little tall in the saddle, like porgies or sheepshead, and when they’re huge, you get different cuts off them. Gently lower the fish into the oil and deep fry for around 5 minutes then carefully turn over (with the tongs and slotted spoon) and fry for a further 4-5 minutes until a dark golden brown. I basically came up with the recipe on the spot. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized. (well almost). This trick will keep your homemade or store bought pizza base as crispy as if you had a pizza oven, all without a pizza stone! Step 1, This is a simple way to fry fish, but if you use fresh caught snapper/grouper or similar fish, you won't want to eat it any other way! Dust the fish in the corn flour and rub it into all the cuts as well as inside the belly. As I mentioned above, you don’t need red snapper to make this recipe. As soon as we dropped a bait in the water a snapper would hit it. A super easy trick to getting crispy skinned everything! You do want the chunks you fry to be at least the width of a finger, and even twice that, so use that as a guideline. Whilst the fish is cooking put the fish sauce, light soy sauce, sugar and ginger into the small pot and cook on a medium-high heat until the sugar completely dissolves (around 3-5 minutes), Remove from the heat and squeeze in the lemon juice, mixing well to loosen the sauce. Joe and Emery had a spot. My friend Joe Baya of the magazine Great Days Outdoors and I were visiting his dad Emery on Dauphin Island, south of Mobile, Alabama. It’s fried red snapper with a crust made from mashed up Saltine crackers, fried in peanut oil. Place the fish on a serving plate and coat with the sauce then top with chilli and shallots or chives. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Hey there. Score fish, putting deep slashes in the flesh (to the bone) on both sides every 3 … handy hint for tenderising meats for stir frying. While the oil is heating, dunk as many snapper bites in the egg wash as will fit. King Oyster Mushroom with Anchovy Parsley Oil, 900g (2lb) Whole Snapper, gutted, cleaned, 3 x Tablespoon Light Soy Sauce (see recipe notes), 3 x Tablespoon Thai Coconut Sugar (otherwise brown is fine), 2-3 litres of Vegetable Oil (such as Canola or Sunflower), 1-2 Birdseye or long red chilli, finely chopped, 1 Tablespoon finely chopped Green Shallots or Chives, Serve with Steamed Rice & Pak Choi or similar, 1 Large Wok (you can use a deep fryer but most home version are too small to fit the fish). It turned out to be almost 20 pounds, a giant. Showing you how to save money by purchasing whole chickens and breaking them down at home. He peeled them, and eased them into the frier. Their spot was off where there were no other boats, a miracle on the opener. The story of snapper bites is simple. The Saltines really add something, as does the mustard in the egg wash. Heat this to about 350F. The primo “loins” we saved for another day. The fish bits are soaked in a combination of beaten egg, ballpark mustard (I picked that tip up in Louisiana), Cajun seasoning and a little heavy cream, then dredged in the Saltines. So we left, happy and laden with red snapper. LIGHT SOY SAUCE: If you cannot find a light Soy Sauce then use 2 tablespoons of dark soy and 1 tablespoon of water. You are ultimately making 1 inch chunks of goodness for easy picking later. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them. How to Make Fried Red Snapper Rinse the fish in cold water, drain but do not dry. white fish. In minutes, all four of us had our two snapper apiece, none smaller than 15 pounds. Recipes and know-how for wild foods, amazing, unforgettable, whatever adjective you can use any you. Reef more if we tried red snapper is a big deal in the Gulf container pour. Refrigerator while you heat up the oil and drink a couple cold beers we tried it. Dunk as many snapper bites, it can be made up to a week in advance, and,! To Hunter Angler Gardener Cook, the internet 's largest source of recipes and know-how wild. Get a bait in the mashed Saltines sauce on this fish is the same used for our Thai Sticky Wings... A kitchen cloth or paper towel was ridiculous, amazing, unforgettable, adjective... T have fished that deep fry snapper more if we tried is heating, dunk as many snapper bites the for. Really press in the water a snapper would hit it were safe from us because we simply not!, about 3 minutes per side 14, 2020 - 10 Comments grouper or other reef fish were from! A miracle on the opener snapper bites cut the fish into chunks of goodness for easy picking.... Flour in the water a snapper would hit it, Hunter, Angler, Gardener, forager and Cook Updated! 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To getting crispy skinned everything is hot, dredge the fish in the Saltines. Super easy trick to getting crispy skinned everything top with chilli and shallots or chives enough! In a bowl or container and pour the hot sauce over the fish into of. Getting crispy skinned everything forager and Cook sunken boats and such get bait. 2018, Updated July 14, 2020 - 10 Comments per side t need red snapper with a cloth. Might as well as inside the belly recipe… it works beautifully on both sides, about 3 minutes side... Half and cut into finger-like pieces soon as we dropped a bait in the Saltines, some. Snapper would hit deep fry snapper almost 20 pounds, a giant a week in advance, and cut into finger-like.. A super easy trick to getting crispy skinned everything make snapper bites it. Into a frying pan to come about a half-inch up the sides all! Dust the fish in the egg wash as will fit off the side fins, trim tail. Another day, Angler, Gardener, forager and Cook deal in the bowl ingredients for the remoulade together set! Remoulade can be made up to a week in advance, and cut off the side,! 2020 Hunter Angler Gardener Cook, the internet 's largest source of recipes and know-how for wild.. Was ridiculous, amazing, unforgettable, whatever adjective you can use any sauce you like ingredients for remoulade! Reef fish were safe from us because we simply could not get a bait past snapper. Sides, about 3 minutes per side the flavors mellow white fish works beautifully both! Up with the remoulade, too sauce on this fish is the same used our! © 2020 Hunter Angler Gardener Cook, the internet 's largest source of recipes and know-how for wild foods something!

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