Mexican · Dinner
Crispy Snapper with Spicy Sauce
Snapper fillet dredged in seasoned masa harina and pan-fried until the crust shatters, served over chipotle-lime crema and finished with pickled red onion and cilantro. Crisp exterior, flaky interior, the sauce carries smoky heat and citrus brightness against the mild white fish.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
512Calories
37.2gProtein
28.6gFat
28.4gCarbs
2.9gSugar
3.1gFiber
812mgSodium
98mgChol
6.8gSat Fat
780mgPotassium
110mgCalcium
2.4mgIron
3.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat snapper fillet dry with paper towels, season both sides with salt, and let rest 10 minutes at room temperature.
2
Toss red onion with red wine vinegar in a small bowl and set aside 10 minutes until bright pink and softened.
3
Stir together sour cream, chipotle in adobo, lime juice, and minced garlic in a small bowl until smooth and streaked orange-red.
4
In a shallow dish, whisk together masa harina, cornstarch, and chili powder until evenly combined for the dredge.
5
Dredge
Press both sides of the snapper fillet into the masa mixture, coating evenly and shaking off excess.
6
Fry
Heat vegetable oil in a heavy skillet over medium-high heat until it shimmers. Fry the fillet 3 to 4 minutes per side until the crust is deep golden and crackles when pressed.
7
Plate
Spoon the chipotle-lime crema onto a plate, set the crispy snapper on top, scatter pickled red onion and cilantro over the fish, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 1/2 cup60g masa harina
- 22 tablespoon cornstarch
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 44 tablespoons (60ml) vegetable oil, for pan-frying
- 44 tablespoons (60g) sour cream
- 22 tablespoon (30g) chipotle in adobo
- 22 tablespoon (30ml) lime juice
- 2 clove2 clove garlic
- 44 tablespoons red onion
- 22 tablespoon (10ml) red wine vinegar, for quick-pickling the onion
- 22 tablespoon cilantro
- 22 lime wedge, for serving
