Best 2 Fried Snapper With Creole Sauce Recipes

Journey into the realm of flavors with our tantalizing Fried Snapper with Creole Sauce, a dish that embodies the vibrant essence of Louisiana cuisine. This delectable seafood symphony begins with the freshest snapper fillets, expertly seasoned and coated in a crispy, golden-brown crust. Dive into the heart of the dish, where the Creole sauce awaits, a harmonious blend of zesty tomatoes, aromatic bell peppers, and the holy trinity of Cajun cooking: onion, celery, and green bell pepper. Infused with a symphony of spices, including paprika, thyme, and cayenne, this sauce dances on your palate, leaving a trail of warmth and satisfaction.

As you explore the depths of this culinary masterpiece, discover variations that cater to every taste bud. Indulge in the classic Fried Snapper with Creole Sauce, where the crispy fish and flavorful sauce take center stage. For a zesty twist, try the Fried Snapper with Creole Sauce and Mango Salsa, where the sweetness of mango and the tang of lime elevate the dish to new heights. Seafood lovers will delight in the Fried Snapper with Creole Sauce and Shrimp, a harmonious union of tender snapper and succulent shrimp, bathed in the velvety embrace of the Creole sauce. And for those seeking a vegetarian alternative, the Vegetarian Creole Sauce offers a symphony of flavors, minus the seafood, making it a delightful option for all.

Each recipe in this article is a culinary treasure, a testament to the rich heritage of Louisiana cooking. With step-by-step instructions and a treasure trove of tips and tricks, you'll be able to recreate these dishes in the comfort of your own kitchen, impressing your loved ones with your newfound culinary prowess. So, embark on this culinary adventure, embrace the vibrant flavors of Louisiana, and let your taste buds dance to the rhythm of Fried Snapper with Creole Sauce.

Here are our top 2 tried and tested recipes!

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE

Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons achiote oil
2 tablespoons onions, finely chopped
3 tablespoons red and green peppers, finely chopped
1 small tomato, peeled, seeded, and chopped
2 sweet chile peppers (Serrano or Anaheim), finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh cilantro, plus extra sprigs, for garnish
1 bay leaf
Salt and pepper
4 cups fresh corn, cut from cobs
1 cup fish stock
1/2 cup evaporated milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon butter, softened
2 pounds fresh red snapper fillet, cut into 4 pieces
4 tablespoons olive oil
Lightly toasted and crushed coriander seeds, for garnish

Steps:

In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

RED SNAPPER - ROASTED IN A CREOLE SAUCE

Red Snapper - Roasted in a Creole Sauce image

This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe

Provided by LifeIsGood

Categories Creole

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 lbs whole red snapper, cleaned and scaled if needed
1 tablespoon salt
1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence
4 tablespoons unsalted butter
3 cups yellow onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1/4-1/2 teaspoon cayenne pepper (depending on how spicy you like it)
1/4 teaspoon thyme
3 bay leaves
1/2 cup green onion, chopped (green and white parts)
1 1/2 tablespoons garlic, chopped
3 tablespoons all-purpose flour
2 cups tomatoes, seeded and chopped
2 cups chicken stock
1 teaspoon Worcestershire sauce
1 -2 teaspoon hot pepper sauce
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

Put the fish in a baking dish and make shallow diagonal 3 inch long cuts on each side of the fish. Season each side of the fish with 1/2 teaspoon of salt and 1/2 t of the Creole seasoning. Let the seasoned fish rest in the fridge while you make the sauce.
Preheat the oven to 300 degrees F.
Melt the butter in a medium stockpot over med-high heat. Add your onions, bell peppers, celery, the remaining 2 t of salt, cayenne, thyme and the bay leaves. Cook, stirring frequently, about 10 minutes - until the onions are soft and golden. Stir in the green onions and garlic and cook for about 1 minute. Stir in the flour and cook, stirring, for about 2 minutes (don't brown the flour).
Add the tomatoes, chicken stock, Worcestershire sauce and the pepper sauce. Cook this mixture over medium heat for about 10 minutes. Add the parsley and then remove the sauce from the heat and let cool for about 15 minutes.
Pour the sauce over the red snapper and bake it for about 1 hour, until the flesh if firm and cooked through (if you are using smaller fish filets, you will have to adjust the time down).
Loosen the head from the fish and remove. Run a spoon down the back of the fish to find the spine. Gently loosen the flesh from the spine and the bones, slipping a wide spatula under the flesh, lift the flesh away from the gones and lay the filet of fish on a serving plate. Gently pull the fish skeleton away from the bottom filet and discard. Lift the bottom filet from the roasting pan and put on the serving plate. Remove and discard the bay leaves and pour the sauce into a bowl for serving.
Serve the fish with the sauce spooned over the top!

Tips:

Choose the right snapper. Look for a fish that is firm and has a mild flavor. Red snapper is a good choice, but you can also use other types of snapper, such as mangrove snapper or yellowtail snapper.
Prepare the fish properly. Clean the snapper and remove the head, tail, and fins. Score the fish on both sides to help the marinade penetrate.
Use a flavorful marinade. The marinade will help to infuse the fish with flavor. Use a combination of olive oil, lemon juice, garlic, thyme, and salt and pepper.
Cook the fish over medium heat. This will help to prevent the fish from overcooking and becoming dry.
Make sure the fish is cooked through before serving. The fish is cooked through when it flakes easily with a fork.
Serve the fish with a Creole sauce. Creole sauce is a delicious and flavorful sauce that is perfect for serving with fried snapper.

Conclusion:

Fried snapper with Creole sauce is a delicious and easy-to-make dish that is perfect for any occasion. The fish is crispy on the outside and tender and flaky on the inside, and the Creole sauce is rich and flavorful. This dish is sure to please everyone at your table.