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Home » Fish » Fried Red Snapper Bites

Fried Red Snapper Bites

By Hank Shaw on July 2, 2018, Updated June 6, 2022 - 13 Comments

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5 from 16 votes
Closeup of fried snapper bites recipe
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A platter of fried snapper bite with remoulade sauce
Photo by Holly A. Heyser

When life gives you buckets of snapper, you might as well make snapper bites.

What the heck is a snapper bite? Basically it’s fried snapper. Or hell, really any firm, white fish. The story of snapper bites is simple.

My friend Joe Baya of the magazine Great Days Outdoors and I were visiting his dad Emery on Dauphin Island, south of Mobile, Alabama. We were there in time for opening day of snapper season, which is a big deal in the Gulf. Joe and Emery had a spot.

Red snapper like to live on structure, reefs, rockpiles, sunken boats and such. 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.

Their spot was off where there were no other boats, a miracle on the opener. And Joe and I hadn’t even finished tying new leaders when Emery’s friend Joey had a huge snapper on the line. It turned out to be almost 20 pounds, a giant. As soon as we dropped a bait in the water a snapper would hit it. It was ridiculous, amazing, unforgettable, whatever adjective you can think of, it was that.

In minutes, all four of us had our two snapper apiece, none smaller than 15 pounds. We couldn’t have fished that reef more if we tried. Any grouper or other reef fish were safe from us because we simply could not get a bait past the snapper. So we left, happy and laden with red snapper.

red snapper on ice
Photo by Hank Shaw

Now butchering giant red snapper is a bit different. 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. 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 primo “loins” we saved for another day. The tail-end fillets we ate immediately. They became snapper bites.

Closeup of fried snapper bites recipe
Photo by Holly A. Heyser

I basically came up with the recipe on the spot. It’s fried red snapper with a crust made from mashed up Saltine crackers, fried in peanut oil. 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.

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. (Hat tip to my friend Chef John Currence for the inspiration for the remoulade, which appears in his awesome book Pickles, Pigs & Whiskey )

As I mentioned above, you don’t need red snapper to make this recipe. Good alternatives would be black seabass, Pacific rock cod, lingcod, smallmouth bass, walleye, chunks of big catfish, grouper, cobia, Calico bass, halibut or haddock.

How d0es it taste? A little low brow, but damn good. The Saltines really add something, as does the mustard in the egg wash. I really like the added zip of the remoulade, too.

Closeup of fried snapper bites recipe
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5 from 16 votes

Fried Red Snapper Bites

Even though I call this fried snapper bites, it can be done with any firm. white fish. 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. I like the New Orleans remoulade with this, but you can use any sauce you like. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: American, Southern
Servings: 4 people
Calories: 486kcal
Author: Hank Shaw

Ingredients

REMOULADE

  • 1/2 cup Dijon or Creole mustard
  • 1/3 cup mayonnaise
  • 3 tablespoons chopped parsley
  • 3 tablespoons minced shallot
  • 3 tablespoons minced celery
  • 1/4 cup minced dill pickles
  • 1 tablespoon minced garlic
  • 1 tablespoon prepared horseradish
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Creole or Cajun seasoning
  • 1 teaspoon Worcestershire sauce

SNAPPER

  • 2 pounds skinless snapper fillets
  • Salt
  • 2 eggs, lightly beaten
  • 1/4 cup yellow mustard (Dijon is fine)
  • 1 tablespoon Creole or Cajun seasoning
  • 3 tablespoons heavy cream or half and half
  • 1 sleeve Saltines crackers
  • Peanut oil for frying

Instructions

  • Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow. 
  • Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
  • Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F. 
  • While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized. 
  • Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them. 

Video

Nutrition

Calories: 486kcal | Carbohydrates: 8g | Protein: 53g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 950mg | Potassium: 1185mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1825IU | Vitamin C: 12mg | Calcium: 142mg | Iron: 2.3mg
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Filed Under: American Recipes, Appetizers and Snacks, Featured, Fish, Recipe, Southern

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for JessicaJessica says

    August 8, 2022 at 6:28 pm

    I made this recipe tonight, and it turned out delicious, I made a simpler remoulade with mayo, mustard, and minced chives was delicious!!

    Reply
  2. Avatar for Robin HollandRobin Holland says

    September 10, 2021 at 4:18 pm

    I use Maine Redfish.This recipe is now a fave for all my foodie fam. I do not tweak this one. With the exception of gluten free panko. Get the thermometer out and take your time. You won’t be disappointed.

    Reply
  3. Avatar for Don BDon B says

    June 26, 2021 at 12:41 pm

    Well, my first time making snapper bites, and I loved them. I also made the sauce which was a perfect pairing. If you haven’t tried this recipe, you should. Another winner for sure c

    Reply
  4. Avatar for Loren ScalfLoren Scalf says

    November 18, 2020 at 12:37 pm

    I’m doing this now. Been in La. When young. Love the food. I normally do almond crusted . Lost all teeth to cancer. I wont quit

    Reply
  5. Avatar for apomapom says

    August 13, 2020 at 9:51 am

    What makes it ghetto?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 13, 2020 at 9:55 am

      Apom: Only in that I often do cheffy dishes, and this is super simple and not at all technical. It is chef slang in professional kitchens.

      Reply
  6. Avatar for PattyPatty says

    July 20, 2020 at 2:57 pm

    I have already made this recipe two times, with Yellow Tail Snapper. It is amazing! I didn’t do the dressing, just wanted a fried fish recipe. Also, had left overs the next day in toaster oven. THIS IS MY NEW GO-TO RECIPE!

    Reply
  7. Avatar for GavinGavin says

    April 30, 2020 at 7:22 am

    Excellent style of frying.

    Reply
  8. Avatar for Jeremy WiechmanJeremy Wiechman says

    April 18, 2020 at 11:13 pm

    Left out the celery and horseradish from the sauce (because I didn’t have any on hand) it was still amazing!

    Reply
  9. Avatar for Richard GarciaRichard Garcia says

    March 21, 2020 at 6:45 pm

    The mustard base is always key. Vinegar really works with meat.

    I wouldnt change a thing. I added cayenne, black pepper, seasoned salt and old bay to the saltine crumble (cajun seasoning replacement).

    Reply
  10. Avatar for Bill SmithBill Smith says

    January 2, 2019 at 12:48 pm

    I’m going to try a small batch for myself and do boring egg wash and panko for the family, that’s a lot of mustard but ‘ol Hank has never been wrong yet.

    Reply
  11. Avatar for J.MichaelJ.Michael says

    July 3, 2018 at 5:59 am

    Mustard on Fish ?I think I will try it with Honey Mustard .

    Reply
  12. Avatar for Ken McBroomKen McBroom says

    July 2, 2018 at 9:18 am

    Another awesome recipe and one I want to try with drum. Not many people eat drum but they are delicious. The texture is firm and can be a bit tough but I am experimenting with that one because I had drum as a kid at a friends house and could not believe it was drum. We were eating them with walleye and the drum pieces were all gone at the end too. Those drum were moist and tender so I know there is a way.

    Reply

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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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