Posted: September 18 2020 in Recipes

B.C. Snapper is also known as wreckfish or rockfish because they are known to hang out around shipwrecks. They have a firm flesh like halibut with a mild, sweet flavour. You can use this in any whitefish application: battered, breaded, baked, roasted. The skin is a real treat when crisped up!

The first step is to season the snapper fillets with salt and pepper. We like to use sea salt. Next, dredge the fillets in a seasoned flour mixture. We would suggest seasoning with paprika. Once the fillets are fully covered in the flour mixture, make sure to gently shake off any excess flour that may be on the fillets. You are looking for thin, even coverage.

Once your fillets are prepared, heat a non-stick pan to medium-high heat with a light frying oil, vegetable or peanut would work perfectly. Place your snapper fillets into the pan once the oil is heated. If you don’t hear a sizzle when the fish in entering the oiled pan, it’s not hot enough. Let the fish fry on one side for about 2-3 minutes allowing the flesh to become golden and cook 2/3 of the way up the sides. Flip, and cook the other side until fully cooked.

Once the fish is fully cooked, let it rest on a paper towel for a minute so the excess oil can drain and leave you with a crisp fillet. You can dress this many ways, think pesto, horseradish or even a spicy Thai, but a squeeze of fresh lemon is as simple as it needs to be. Enjoy.