Blackened Red Snapper
When I was growing up in the South in the ’90s, blackened red snapper was the trendy fish preparation, especially in and around New Orleans, where it was popularized by the legendary chef Paul Prudhomme. Most everyone used Chef Paul’s store-bought, premade blackening seasoning, and it’s good, but it never hurts to have a from-scratch recipe ready to go for when you want to control the type and amount of spices. This is my take, put to good use in this air-fried version, which cooks up moist and is enjoyed with a cooling, tangy rémoulade sauce. Serve it up over cooked grits or roasted potatoes for a simple take on this old-school NOLA classic.
Ingrediënten
- 1½ teaspoons sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 teaspoons vegetable oil
- 2 red snapper fillets ½ pound each
- For the rémoulade sauce:
- ½ cup mayonnaise
- 3 tablespoons spicy brown mustard
- 1 tablespoon ketchup
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 garlic clove grated on a Microplane grater
Instructies
- In a bowl, stir together the paprika, salt, onion powder, garlic powder, cayenne, black pepper, oregano, and thyme.
- Rub 2 teaspoons of the oil all over each fillet, then sprinkle both fillets all over with the dry seasonings.
- Place 1 fillet, skin-side down, in the air fryer and cook at 375°F until the fish is just cooked through, about 6 minutes.
- Use a long, thin spatula to transfer the cooked fillet to a plate and repeat with the second fillet.
- Meanwhile, make the rémoulade: In a small bowl, whisk together the mayonnaise, mustard, ketchup, hot sauce, Worcestershire, salt, cayenne, and garlic until smooth.
- Serve the fillets with a dollop of the rémoulade sauce.
Notes / Tips / Wine Advice:
Switch It Up:
Any thin, firm-fleshed fish fillet can take the place of the snapper here. Skate, flounder, or trout make great alternatives.
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