Crispy pan fried red snapper

tags: | | |

I first had this fish at a birthday dinner for my father-in-law who loves to eat good food. The chef who taught us how to prepare this dish promised that it was fast and easy to cook, and like him, we would return to this recipe again and again. The mustard provides a nice twist and unique flavor to the fish. And you’ll love the crunchy coating. Many years later, our kids love it too.


  • 6 four-ounce pieces of red snapper fillets for 6 servings
  • 2 cups of cornmeal
  • 1 cup of dijon mustard
  • canola oil, vegetable oil or olive oil to fry
  • salt and pepper


  • skillet (i like cast iron)
  • spatula
  • paper towels


  1. Use paper towels to pat the fillets of snapper dry.
  2. Season the cornmeal with salt and pepper.
  3. Cover each fillet with mustard — be generous.
  4. Then cover each fillet in the seasoned cornmeal.
  5. Heat the skillet and then add the oil.
  6. Place the fish fillet in the pan and cook about 4 minutes on each side.
  7. Serve immediately!

What you should know

More Great Fish Recipes
Chinese salmon steak
Black cod with miso
Ginger scented monkfish wrapped in banana leaves Broiled black cod
Red Miso Ginger Glazed Salmon
Pistachio-Miso Crusted Salmon

Re: Crispy pan fried red snapper

Easy and delicious. Thank you. I really like who the dijon mustard tastes with the snapper. It stands out without over powering.

Re: Crispy pan fried red snapper

I love this too. Instead of pan frying I fried your dijon cornmeal crusted snapper in the deep fryer. Boy was it good and super crispy.

Re: Crispy pan fried red snapper

Re: Crispy pan fried red snapper

Nice recipe. Thanks.

I find the cornmeal to be a bit to crunchy so I tossed it on the food processor for a minute or so. This made the cornmeal really fine. It was more like flour which made for a better taste. Try it.

Otherwise this is a quick, easy and distinctive fish recipe.