Pan-Fried Red Snapper with Basil Recipe

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Everett Published: March 30, 2021 Modified: August 17, 2021
Pan-Fried Red Snapper with Basil Recipe

How To Make Pan-Fried Red Snapper with Basil

This pan-fried red snapper is not only stuffed with limes, onion, and basil but it is also crispy and bursting with flavors, perfect for a filling meal.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • lbred snappers
  • salt and ground black pepper,to taste
  • 1lime,halved
  • ¼onion,thinly sliced, or to taste
  • 4sprigsfresh basil,or to taste
  • kitchen string
  • ¼cuppesto
  • cupsall purpose flour
  • tspground fennel seeds
  • tspchili powder
  • 1tspsalt
  • 1tspground black pepper
  • 1cupoil,for frying


  1. Season fish cavities with salt and pepper.

  2. Cut ½ of the lime into wedges and the other ½ into thin slices. Fill fish with lime slices, onion, and basil.

  3. Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.

  4. Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.

  5. Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.

  6. Heat ½-inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes.

  7. Flip and cook the other side until browned for about 8 minutes more. Remove string and serve with reserved lime wedges.


  • Calories: 448.47kcal
  • Fat: 31.47g
  • Saturated Fat: 2.67g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 17.54g
  • Polyunsaturated Fat: 8.22g
  • Carbohydrates: 20.77g
  • Fiber: 1.61g
  • Sugar: 0.41g
  • Protein: 20.63g
  • Cholesterol: 32.14mg
  • Sodium: 370.13mg
  • Calcium: 60.03mg
  • Potassium: 423.37mg
  • Iron: 1.78mg
  • Vitamin A: 37.76µg
  • Vitamin C: 4.35mg
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