Well now that October’s here, the snapper season is pretty much over. But in late August through September they were running rather well. I like catching them out fishing by the inlet, but they are fairly common all over the bay. They’re a light ‘hit and run’ fish easy to catch and they will hit on just about anything you bait your hook with (including aluminum foil when you don’t have bait yet). They are a small fish from which you get small fillets so you’ll need a couple for a decent meal.
To make a small fish-fry:
- Several small snapper fillets
- ½ cup flour
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp red pepper flakes
Throw all the ingredients into a zip-lock bag and toss to cover all the fillets.
Toss a pat of butter in a large non-stick skillet over a modest heat (little lower than medium, a little more than a simmer). Arrange the fillets in the skillet. Fry the fillets for just a couple of minutes until they turn a light golden brown. Flip the fillets and cook for just two or three minutes more.
I like to serve these on a large plate over a bed of rice, and a side of chopped fresh garden tomatoes in mustard vinaigrette.