Fried Cajun Red Snapper

    20 minutes

    This fried Red Snapper is covered in a homemade Cajun spice rub. Although this recipe is for a frypan I have also done it very successfully on a BBQ.

    135 people made this

    Serves: 6 

    • 1 teaspoon paprika
    • 1/4 teaspoon ground cayenne pepper
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon onion powder
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon garlic powder
    • 1/4 teaspoon dried oregano
    • 2 tablespoons butter or margarine
    • 1 tablespoon olive oil
    • 6 (185g) fillets red snapper
    • 1 pinch salt, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. On a large piece of baking paper mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder and oregano.
    2. In a small saucepan over medium heat melt butter with oil. Brush both sides of the snapper fillets with the butter mixture reserve the remaining butter mixture. Coat both sides of the fillets with the seasoning mixture.
    3. Heat a large heavy frypan over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter oil mixture on one side of fish fillets.
    4. Place fillets butter side down in the frypan. Cook over a high heat until the fish is deeply browned; about 5 minutes.
    5. Drizzle remaining butter mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork; about 5 minutes more. Season to taste with salt.

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    Reviews in English (108)


    This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan, cut out most of the butter (I used the olive oil instead), and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe, I cooked the fish on medium (covered, five minutes on each side), and didn't have any problems with it burning or smoking.  -  02 Apr 2007  (Review from Allrecipes USA and Canada)


    This was really great....a bit spicy but we love spicy. I rubbed the seasoning on the fish and let it marinade in the refrigerator for an hour then I baked it in a 350 degree oven for 20 minutes (lightly grease baking pan). Served over broccoli/cheese rice with a side of spinach. YUMMY!  -  20 Jul 2007  (Review from Allrecipes USA and Canada)


    Tastes great, but a word to the wise: keep that stove on medium! Our skillet got a little too hot and we ended up with crispy cajun red snapper. The spices are great on it, just make sure the skillet doesn't get too hot!  -  26 Apr 2001  (Review from Allrecipes USA and Canada)