Air Fried Blackened Red Snapper with RéMoulade Sauce
Spicy air fried snapper served with a creamy and tangy rémoulade sauce.
Equipment
- Mixing bowls
- spatula
- Knife
Ingredients
For the blackened seasoning:
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For the fish:
- 2 red snapper fillets
- 4 teaspoons vegetable oil
For the rémoulade sauce:
- 1/2 cup mayonnaise
- 3 tablespoons mustard
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 garlic clove grated
Instructions
- Mix paprika, salt, onion powder, garlic powder, cayenne, black pepper, oregano, and thyme.
- Rub fish with oil and coat with seasoning.
- Preheat air fryer to 375°F (190°C).
- Cook each fillet for 6 minutes until cooked through.
- Whisk mayonnaise, mustard, ketchup, hot sauce, Worcestershire sauce, salt, cayenne, and garlic to make the sauce.
- Serve fish with the sauce on the side.
Notes & Wine Advice
Notes
Use fresh fish for the best flavor and texture. Do not overcook to prevent dryness. Serve immediately after cooking.Variations
Use cod or tilapia instead of snapper. Add lemon zest for extra freshness. Make it milder by reducing cayenne.Wine Advice
This dish pairs beautifully with a crisp Sauvignon Blanc or a fresh Riesling. These wines complement the spicy seasoning and tangy sauce.Nutrition values
Calories: 400 kcal | Carbohydrates: 4 g | Protein: 25 g | Fat: 30 g | Saturated Fat: 6 g | Sodium: 620 mg | Sugar: 2 g