Thai Fried Red Snapper
Plaa Lui Suan, which translates from Thai to “fish in the garden,” is a vibrant dish that perfectly balances crispy, spicy, and refreshing flavors. It gets its name from the abundance of fresh herbs and greens that accompany the fried fish. Whether you’re serving it for a special occasion or looking to recreate your favorite Thai restaurant meal at home, this recipe is sure to impress. In this version, a filet of Thai fried red snapper (or another firm, white fish like grouper or rockfish) is cut into bite-sized pieces, lightly battered, and fried until golden and crisp. The fried fish is then topped with a zesty lime vinaigrette that’s both spicy and savory, tossed with fragrant herbs like cilantro, mint, and Thai basil. Crunchy cashews add richness and texture, rounding out this dish that’s light yet satisfying, and bursting with the bold, bright flavors Thailand is known for. Love this flavor combo? You’ll want to try my Thai-inspired baked crispy rice salad, tangy Thai fried chicken sandwich or Thai crispy duck salad.
Why You’ll Love This Recipe
- Crispy and flavorful – The whole fish fries up beautifully crisp while remaining tender and flaky inside.
- Restaurant-quality dish – This recipe creates an impressive presentation worthy of entertaining.
- Balanced Thai flavors – Sweet, spicy, sour, and savory elements come together in every bite.
Key Ingredients in This Recipe
- Red snapper – I like using snapper because it is a very mild tasting fish, with white, delicate and moist meat. While I purchased a whole red snapper and broke it down into fillets, I would suggest purchasing the fish already cut into fillets for ease.
- Panko – Panko, or Japanese breadcrumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture.
- Herbs – The crispy fish is served with an herb salad made from a mix of cilantro, mint and basil.
- Lemongrass – Lemongrass adds a bright, lemony flavor to dishes. Fresh lemongrass is best for this recipe since it has a more complex flavor. Pre-packaged paste or dried lemongrass can be substituted if needed. Only the bottom yellow part of the lemongrass stalk is used in cooking, the top part is typically much too tough.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Fish sauce – I love the funky umami flavor fish sauce adds to any dish. It’s a great way to enhance the flavor of curries or even chicken wings. The flavor comes from a process of fermenting fish over a long period of time.
- Thai Birdseye Chilies – Bird’s eye chilies or Thai chilies are small, pointy chili peppers that pack a punch. They add an intense heat with fruity flavor to dishes rating between 50,000 and 100,000 Scoville units. They can sometimes be difficult to find so I usually buy a large bag of them at my local Asian market. I store them in the freezer in a resealable plastic bag. It’s actually even easier to cut them when they are frozen.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Pat the fish completely dry with paper towels before dredging and frying. Removing excess moisture helps the coating adhere better and creates a crispier, more evenly golden crust.
Swaps and Substitutions
- Red snapper: Substitute with branzino, sea bass, striped bass, black sea bass, or another whole white fish.
- Thai chilies: Use serrano peppers, Fresno chilies, or jalapeños for a milder heat level.
- Fish sauce: Substitute with soy sauce, tamari, or a vegetarian fish sauce alternative.
- Cilantro: Replace with Thai basil, mint, or a combination of fresh herbs.
- Lime juice: Use fresh lemon juice if needed.
How to Make This Thai Fried Red Snapper (Step-by-Step)
In a small bowl whisk together the vegetable oil, fish sauce, lime juice, birds eye chiles and palm sugar until well combined. Set aside until ready to use.
Add the panko breadcrumbs to a food processor fitted with a blade attachment and pulse until ground fine then add to a shallow bowl.
Add the flour to another shallow bowl and season it with salt and pepper, whisking to combine. Add the eggs to one more shallow bowl and beat the eggs. Fill a large cast iron pan or Dutch oven with enough oil to reach 1-inch up the side of the pan. Heat the oil to 375ºF (190ºC). Working in batches, toss pieces of snapper in the flour then the egg wash.
Toss in the breadcrumbs until coated and fry until crispy and golden brown on all sides, about 1 minute per side. Set a cooling rack over a baking sheet and remove the fried fish to the cooling rack to drain.
In a medium mixing bowl toss together the basil, mint, cilantro, lemongrass, green onions, shallots and cashews together. Pour the spicy lime sauce over the herb salad tossing to combine.
Arrange the fried fish in a serving bowl and top with the herb salad, pouring any remaining dressing over the top. Serve immediately.
How to Serve Thai Fried Red Snapper
- Over jasmine rice: Serve the crispy red snapper over steamed jasmine rice to soak up the flavorful sauce.
- With fresh vegetables: Pair with cucumber salad, sautéed greens, or stir-fried vegetables for a balanced meal.
- Family-style dinner: Arrange the fish on a platter and garnish with fresh herbs, sliced chilies, and lime wedges for sharing.
- Thai-inspired feast: Serve alongside spring rolls, papaya salad, or coconut rice for a complete meal.
- Lettuce wraps: Tuck the crispy fish into butter lettuce leaves with extra herbs and sauce for a lighter option.
How to Store Thai Fried Red Snapper
- Refrigerate leftovers: Store leftover fish in an airtight container for up to 2 days.
- Store sauce separately: Keep any extra sauce refrigerated for up to 4 days.
- Reheat in the oven: Warm the fish in a 375°F oven or air fryer until heated through and crisp.
- Avoid microwaving: Microwaving can soften the crispy exterior of the fish.
- Prep components ahead: The sauce can be made up to 3 days in advance and refrigerated until ready to use.
FAQ – Frequently Asked Questions
Yes. While frying creates the crispiest texture, the fish can be roasted and topped with the same sauce for a lighter preparation.
Thai fried red snapper combines crispy, flaky fish with a balance of sweet, sour, spicy, and savory flavors from the sauce and fresh herbs.
A light coating helps create a crispy exterior while protecting the delicate fish from overcooking and keeping the inside moist and flaky.
Yes. Thaw the fish completely and pat it dry with paper towels before frying to achieve the crispiest texture.
Steamed jasmine rice, coconut rice, cucumber salad, stir-fried vegetables, or fresh herbs and lime wedges are all excellent pairings.
Other Recipes to Try
If you loved the over-the-top presentation of this Thai fried red snapper recipe, take a look at some of my other Asian-inspired seafood dishes below:
- Thai Baby Bok Choy with Salmon
- Homemade Filet-o-Fish
- Thai Crispy Duck Salad
- Thai Red Curry Shrimp with Jasmine Rice
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Thai Fried Red Snapper
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Ingredients:
Spicy lime sauce:
- ¼ cup vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 bird's eye chilies, finely diced
- 1 teaspoon palm sugar, or brown sugar
For the snapper:
- 1½ cups panko breadcrumbs
- 1½ pounds red snapper fillet, cut into 2” pieces
- 1 cup all-purpose flour
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 large eggs, lightly beaten
- Vegetable oil, as needed, for frying
For serving:
- ¼ packed cup basil leaves
- ⅓ packed cup mint leaves
- 1 packed cup cilantro leaves
- 1 stalk lemongrass, thinly sliced
- 2 green onions, thinly sliced
- 1 medium shallot, thinly sliced
- ⅓ cup halved cashews
Instructions:
Spicy lime sauce:
- In a small bowl whisk together the vegetable oil, fish sauce, lime juice, birds eye chiles and palm sugar until well combined. Set aside until ready to use.
For the snapper:
- Add the panko breadcrumbs to a food processor fitted with a blade attachment and pulse until ground fine then add to a shallow bowl.
- Add the flour to another shallow bowl and season it with salt and pepper, whisking to combine. Add the eggs to one more shallow bowl and beat the eggs.
- Fill a large cast iron pan or Dutch oven with enough oil to reach 1-inch up the side of the pan. Heat the oil to 375ºF (190ºC). Working in batches, toss pieces of snapper in the flour then the egg wash.
- Toss in the breadcrumbs until coated and fry until crispy and golden brown on all sides, about 1 minute per side. Set a cooling rack over a baking sheet and remove the fried fish to the cooling rack to drain.
For serving:
- In a medium mixing bowl toss together the basil, mint, cilantro, lemongrass, green onions, shallots and cashews together. Pour the spicy lime sauce over the herb salad tossing to combine.
- Arrange the fried fish in a serving bowl and top with the herb salad, pouring any remaining dressing over the top. Serve immediately.
Notes:
Nutrition:
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