Now butchering giant red snapper is a bit different. I really like the added zip of the remoulade, too. Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. I like the New Orleans remoulade with this, but you can use any sauce you like. A super easy trick to getting crispy skinned everything! Red snapper like to live on structure, reefs, rockpiles, sunken boats and such. Place the fish on a serving plate and coat with the sauce then top with chilli and shallots or chives. 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! Joe and Emery had a spot. 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. You can do this in a bowl or in a plastic bag. Even though I call this fried snapper bites, it can be done with any firm. As the fish fried, the chef cut down two plantains from the bunch hanging in the kitchen to prepare our side dish, tostones. Heat this to about 350F. A little ghetto, but damn good. LIGHT SOY SAUCE: If you cannot find a light Soy Sauce then use 2 tablespoons of dark soy and 1 tablespoon of water. When life gives you buckets of snapper, you might as well make snapper bites. We couldn’t have fished that reef more if we tried. The tail-end fillets we ate immediately. The story of snapper bites is simple. The Saltines really add something, as does the mustard in the egg wash. Any grouper or other reef fish were safe from us because we simply could not get a bait past the snapper. In minutes, all four of us had our two snapper apiece, none smaller than 15 pounds. A sweet and salty sauce over crispy fish. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized. Heat 1 quart oil in a large skillet over medium-high heat until smoking. As I mentioned above, you don’t need red snapper to make this recipe. 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. 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. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. 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. Hey there. My friend Joe Baya of the magazine Great Days Outdoors and I were visiting his dad Emery on Dauphin Island, south of Mobile, Alabama. (Hat tip to my friend Chef John Currence for the inspiration for the remoulade, which appears in his awesome book Pickles, Pigs & Whiskey ). What the heck is a snapper bite? While the oil is heating, dunk as many snapper bites in the egg wash as will fit. While the oil is heating, dunk as many snapper bites in the egg wash as will fit. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them. 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. It was ridiculous, amazing, unforgettable, whatever adjective you can think of, it was that. Step 3, Put in the refrigerator while you heat up the oil and drink a couple cold beers. Carefully place the fish in the … 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. Or hell, really any firm, white fish. 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). Step 4, Heat oil in … Dust the fish in the corn flour and rub it into all the cuts as well as inside the belly. Basically it’s fried snapper. I basically came up with the recipe on the spot. Fry the fish until golden brown on both sides, about 3 minutes per side. Cut the fish into chunks of about two bites each. The primo “loins” we saved for another day. 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. Showing you how to save money by purchasing whole chickens and breaking them down at home. As soon as we dropped a bait in the water a snapper would hit it. Salt lightly. Removing the germ of the Garlic will reduce the bitterness. It turned out to be almost 20 pounds, a giant. Turn over the fish and repeat. We were there in time for opening day of snapper season, which is a big deal in the Gulf. He peeled them, and eased them into the frier. How d0es it taste? Filed Under: American Recipes, Appetizers and Snacks, Featured, Fish, Recipe, Summer Recipes Tagged With: easy recipes, fish recipes, snapper, southern food. 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. 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. The sauce on this fish is the same used for our Thai Sticky Chicken Wings recipe… It works beautifully on both! (well almost). As an Amazon Associate I earn from qualifying purchases. When the oil is hot, dredge the fish in the mashed Saltines. In a bowl, put the flour in the bowl. Good alternatives would be black seabass, Pacific rock cod, lingcod, smallmouth bass, walleye, chunks of big catfish, grouper, cobia, Calico bass, halibut or haddock. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream. You are ultimately making 1 inch chunks of goodness for easy picking later. By Hank Shaw on July 2, 2018, Updated July 14, 2020 - 10 Comments. Their spot was off where there were no other boats, a miracle on the opener. 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) And Joe and I hadn’t even finished tying new leaders when Emery’s friend Joey had a huge snapper on the line. They became snapper bites. 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. 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!