Delano’s Fried Red Snapper

Clean and Season: Gently rinse your red snapper with fresh lime juice, then pat completely dry with paper towels. Season the fish inside and out with a generous rub of salt, black pepper, garlic powder, onion powder, paprika, thyme, and optional cayenne pepper. Let the fish rest at room temperature for 15–20 minutes to allow the spices to thoroughly penetrate the flesh.

Set Up Coating Station: While the fish is marinating, arrange three shallow bowls side-by-side. Place your cornstarch in the first bowl, beat the eggs thoroughly in the second bowl, and pour the breadcrumbs into the third bowl.

Dredge and Coat: Work with one piece of fish at a time. First, dredge the fish lightly in the cornstarch, shaking away any excess coating. Next, dip the entire piece into the beaten egg. Finally, roll the snapper thoroughly in the breadcrumbs, pressing gently to ensure an even, solid shell sticks perfectly to the surface.

Pan-Fry Until Crispy: Pour coconut oil into a deep, heavy-bottomed skillet until it is about 1/2-inch deep, and heat over medium-high heat. Carefully slide the coated snapper into the hot oil. Fry whole snapper for 5–7 minutes per side, or fillets for 3–4 minutes per side. Cook until the outer shell is deep golden brown and exceptionally crispy, and the inside flakes easily with a fork.

Drain and Plate: Carefully lift the snapper out of the hot oil and let it drain on clean paper towels for a minute. Transfer to your serving platter, garnish generously with fresh lime wedges and chopped parsley or cilantro, and serve immediately with plenty of Peppajoy Lemon Hot Sauce for a vibrant, zesty finish.