Fried Grouper and Red Snapper

Show the fresh grouper and red snapper fillets, mentioning they have had the skin and scales removed.

Remove a small bone from the grouper using a coal steel knife.

Cut the grouper into finger-sized pieces for even cooking.

Season the grouper pieces with Cajun seafood rub, ensuring the fish is dry before seasoning.

Cut the red snapper into similar-sized pieces for even frying.

Season the red snapper pieces with the same Cajun seafood rub.

Pour Cajun batter into a bowl for coating the fish.

Use a batter pro device to coat the grouper and red snapper pieces with the Cajun batter, ensuring even coverage.

Heat oil in a pan to around 350°F for frying.

Fry the fish pieces in batches, avoiding overcrowding the pan, until they float to the top and achieve a good color, approximately 7 minutes.

Remove the fried fish and place it on a plate, dusting with additional seafood rub while still hot.

Equipment Needed

Spice Level:

Dietary

Allergens