Bet y'all never tried one of these... It's the best part on a snapper! It's crunchy and delicious!
Fried Snapper Throats
Rated 5.0 stars by 1 users
One of the best part on a snapper. It's crunchy and delicious!
Author:Malcom Reed
Ingredients
-
6-8 fresh red snapper throats
- 2lbs Louisiana Fish Breading
-
2 Tablespoons Malcom's King Craw Cajun Seasoning
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2 Tablespoons Killer Hogs AP Seasoning
Fried Snapper Throat
Directions
On the meat side of each snapper throat use a knife to cut through the bone, allowing the throat to lay flat on the cutting board. Remove the scales from the skin side of each snapper throat using a spoon.
Season each throat with AP Seasoning followed by a layer of King Craw Cajun Seasoning.
Place the fish breading mixture in a large meat bag or zip top bag and add the snapper throats a few at a time. Close the bag and toss the throats to coat well.
Place each breaded throat on a wire cooling rack to air dry and heat peanut oil to 350°F in a deep fryer.
Drop each snapper throat into the hot oil working in batches not to overcrowd the fryer. Fry for 8-10 minutes or until each piece is golden brown. Turn as necessary for even frying.
Drain each piece on a wire cooling rack and serve with remoulade sauce for dipping.
