Thai Fried Red Snapper
A filet of red snapper (or another firm, white fish like grouper or rockfish) is cut into pieces before it’s battered and deep fried until crisp
Servings 4
Calories 601kcal
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.
Nutrition
Calories: 601kcal | Carbohydrates: 47g | Protein: 47g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1017mg | Potassium: 978mg | Fiber: 3g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 4mg
