Even though I call this fried snapper bites, it can be done with any firm. white fish. You do want the chunks you fry to be at least the width of a finger, and even twice that, so use that as a guideline. I like the New Orleans remoulade with this, but you can use any sauce you like.
Prep time: PT20M
Cook time: PT15M
Total time: PT35M
Rating
5 stars (19 reviews)
Keywords
fish, fried foods, snapper
Ingredients
1/2 cup Dijon or Creole mustard
1/3 cup mayonnaise
3 tablespoons chopped parsley
3 tablespoons minced shallot
3 tablespoons minced celery
1/4 cup minced dill pickles
1 tablespoon minced garlic
1 tablespoon prepared horseradish
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Creole or Cajun seasoning
1 teaspoon Worcestershire sauce
2 pounds skinless snapper fillets
Salt
2 eggs, lightly beaten
1/4 cup yellow mustard (Dijon is fine)
1 tablespoon Creole or Cajun seasoning
3 tablespoons heavy cream or half and half
1 sleeve Saltines crackers
Peanut oil for frying
Categories
Appetizer
Cuisine
American
Southern
Steps
Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.
Nutitrion
Serving Size: 1 serving
Calories: 486 kcal
Carbohydrates: 8 g
Protein: 53 g
Fat: 26 g
Saturated Fat: 5 g
Cholesterol: 178 mg
Sodium: 950 mg
Sugar: 3 g
Reviews
Pat on 2025-11-02 (5 stars): I didn’t make the sauce but followed the fish fry recipe. My husband pronounced it delicious. Will definitely make it again.
Edith L Heilig on 2023-07-31 (5 stars): Delicious. It was crunchy and not greasy.
Jessica on 2022-08-08 (5 stars): I made this recipe tonight, and it turned out delicious, I made a simpler remoulade with mayo, mustard, and minced chives was delicious!!
Robin Holland on 2021-09-10 (5 stars): I use Maine Redfish.This recipe is now a fave for all my foodie fam. I do not tweak this one. With the exception of gluten free panko. Get the thermometer out and take your time. You won’t be disappointed.
Don B on 2021-06-26 (5 stars): Well, my first time making snapper bites, and I loved them. I also made the sauce which was a perfect pairing. If you haven’t tried this recipe, you should. Another winner for sure c
apom on 2020-08-13 (5 stars): What makes it ghetto?
Patty on 2020-07-20 (5 stars): I have already made this recipe two times, with Yellow Tail Snapper. It is amazing! I didn't do the dressing, just wanted a fried fish recipe. Also, had left overs the next day in toaster oven. THIS IS MY NEW GO-TO RECIPE!
Gavin on 2020-04-30 (5 stars): Excellent style of frying.
Jeremy Wiechman on 2020-04-18 (5 stars): Left out the celery and horseradish from the sauce (because I didn’t have any on hand) it was still amazing!
Richard Garcia on 2020-03-21 (5 stars): The mustard base is always key. Vinegar really works with meat.
I wouldnt change a thing. I added cayenne, black pepper, seasoned salt and old bay to the saltine crumble (cajun seasoning replacement).
J.Michael on 2018-07-03 (5 stars): Mustard on Fish ?I think I will try it with Honey Mustard .
