Pan-Frying Snapper
Learn how to pan-frying snapper perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
10min
Cook Time
🌡️
Medium-High
Pan Temperature
300-350°F / 150-175°C
⚖️
0.4 lb / 6 oz / 170 g
Portion Weight
Per adult serving
✅
145°F / 65°C
Internal Temperature
Safe
Step-by-Step Instructions
- 1Pat snapper fillets completely dry
- 2Score skin if using skin-on fillets
- 3Season both sides with salt and pepper
- 4Heat skillet over medium-high heat with oil
- 5Place fish skin-side down (if applicable)
- 6Cook 3-4 minutes until skin is crispy
- 7Flip and cook 2-3 minutes more
- 8Check internal temperature reaches 145°F / 65°C
- 9Serve immediately with lemon
Expert Tips for Pan-Frying
- 💡Skin gets crispy if scored and dried well
- 💡Press gently for even contact with pan
- 💡Snapper is delicate - handle carefully
- 💡Works great with brown butter sauce
Snapper Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Flesh flakes easily, opaque throughout |
Snapper Safety Guidelines
Important food safety practices when handling and cooking snapper.
⚠️
Cook to proper internal temperature
⚠️
Use food thermometer
🚨
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your snapper is safely cooked and delicious.
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