For an extra layer of flavor, try adding a pinch of garlic powder or onion powder to the breadcrumb mixture. Ensure the oil is hot enough before adding the fillets to achieve a crispy crust. Test the oil with a small piece of breadcrumb; it should sizzle immediately. Don't overcrowd the pan, as this will lower the oil temperature and result in soggy fillets. Work in batches for best results. Serve with a side of tartar sauce, coleslaw, or a fresh salad for a complete meal.
Cajun-Crusted Snapper Fillets
-
PREP TIME10 mins
-
COOK TIME10 mins
-
TOTAL TIME20 mins
-
SERVING4 People
-
VIEWS55
Experience the vibrant flavors of Louisiana with these crispy, golden-brown snapper fillets, coated in a fiery Cajun-spiced crust. A delightful dish that brings a touch of Southern charm to your table.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate57 g
-
Cholesterol158 mg
-
Fiber3 g
-
Protein49 g
-
Saturated Fat4 g
-
Sodium795 mg
-
Sugar6 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Breading Station: In a shallow bowl, combine the bread crumbs, Cajun seasoning, and salt. In another bowl, whisk together the buttermilk and eggs. Place the flour in a third bowl. (5 minutes)
02
StepCoat the Snapper: Dredge each snapper fillet in the flour, shaking off any excess. Dip the floured fillet into the buttermilk mixture, allowing any extra to drip off. Then, press the fillet into the bread crumb mixture, ensuring both sides are fully coated. Place the breaded fillet on a clean plate and repeat with the remaining fillets. (15 minutes)
03
StepPan-Fry to Perfection: Heat about 1/8 inch of vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully lower the breaded snapper fillets into the hot oil, working in batches to avoid overcrowding the pan. (2 minutes)
04
StepCook until golden brown and cooked through, about 3 to 5 minutes per side, until the fillets easily flake with a fork and are beautifully browned. (10-20 minutes)
05
StepRemove and Serve: Transfer the cooked snapper fillets to a paper towel-lined plate to drain excess oil. Serve immediately and enjoy! (2 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lessie Ledner
Jul 1, 2025Easy to follow and delicious! I will definitely be making this again.
Peyton Heathcote
Mar 28, 2025I added a bit of cayenne pepper to the bread crumb mixture for extra heat. It was amazing!
Damion Mckenzie
Mar 14, 2025I served this with a side of creamy coleslaw, and it was the perfect complement to the spicy snapper.
Amya Heathcote
Jan 17, 2025I made this last night, and it was a hit! My family loved the crispy texture and the spicy kick.
Jeramy Schiller
Nov 27, 2024The tip about using panko bread crumbs is a game-changer! The crust was incredibly crispy.
Janiya Legros
Nov 25, 2024This recipe is fantastic! The Cajun crust is so flavorful, and the snapper was perfectly cooked.
Tomasa Armstrongkautzer
Nov 15, 2024This is my go-to recipe for snapper now. It's quick, easy, and always a crowd-pleaser.
Nola Beahan
Oct 16, 2024The directions were clear and precise. My snapper came out perfectly golden brown and crispy.