Fried Snapper and Shrimp

Fried Snapper and Shrimp

Louisianans know a thing or two about fried seafood, and this shrimp and snapper recipe is truly fried to perfection.

Fried Snapper and Shrimp
Makes 6 to 8 Servings
  • Vegetable oil, for frying
  • 2 cups all-purpose flour, divided
  • 2 teaspoons Creole seasoning, divided
  • 1 (12-ounce) bottle amber beer
  • 3 large eggs, divided
  • 2 pounds red snapper fillets, cut in half lengthwise
  • 1 tablespoon hot sauce
  • 1 pound peeled and deveined jumbo fresh shrimp (tails left on)
  • 2 cups panko (Japanese bread crumbs)
  • Green Rémoulade (recipe follows)
  • Lemon wedges and lime wedges, to serve
  1. In a large Dutch oven, pour oil to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, whisk together 1½ cups flour and 1 teaspoon Creole seasoning. Whisk in beer and 1 egg until smooth. Working in batches, dip fish in batter, letting excess drip off.
  3. Gently place fish in hot oil, and fry until golden brown and crispy, 3 to 4 minutes. Remove from oil using tongs, and let drain on paper towels.
  4. In another large bowl, whisk together remaining ½ cup flour and remaining 1 teaspoon Creole seasoning. In a medium bowl, whisk together hot sauce and remaining 2 eggs until smooth. In a shallow dish, place bread crumbs. Dredge shrimp in flour mixture, shaking off excess. Dip in hot sauce mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess.
  5. Gently place shrimp in oil, and fry until golden brown and crispy, 1 to 2 minutes. Remove from oil using a slotted spoon, and let drain on paper towels. Serve shrimp and fish with Green Rémoulade, lemon wedges, and lime wedges.

Green Rémoulade
Makes About 2 Cups
  • ½ cup chopped fresh parsley
  • 1 large egg*
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons green hot sauce
  • 2 tablespoons stone-ground mustard
  • 1 small clove garlic, chopped
  • ½ teaspoon kosher salt
  • 1 cup vegetable oil
  • ¼ cup chopped green onion
  • 2 tablespoons capers
  • Garnish: sliced green onion
  1. In the container of a blender, process half of parsley, egg, lemon zest and juice, hot sauce, mustard, garlic, and salt until smooth. With blender running, add oil in a slow, steady stream until fully combined. Add green onion, capers, and remaining parsley, and process until just combined. Transfer to a serving bowl, and garnish with green onion, if desired.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A pasteurized egg may be substituted.



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