Recipe courtesy of The Serving Spoon
1 hr 5 min
40 min
25 min
4 servings


Red Snapper: 
  • Vegetable oil, for frying
  • Four 10- to 12-ounce pieces red snapper, rinsed, patted dry
  • 1/2 cup all-purpose flour
  • 2 tablespoons seasoned salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 eggs, beaten
Salmon Croquettes:
  • 1/3 cup breadcrumbs
  • 1/4 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 2 tablespoons seasoned salt
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly ground black pepper
  • 2 eggs
  • Two 12-ounce cans salmon, deboned and juice drained
  • Vegetable oil, for frying
Scrambled Eggs:
  • 2 tablespoons unsalted butter
  • 8 eggs, beaten


For the snapper: Heat 1/4 inch oil in a heavy-bottomed skillet over medium-high heat until hot. Whisk together the flour, salt, garlic powder and black pepper. Dip the fish evenly in the eggs, and then in the flour mixture. Fry until golden brown, then flip and finish cooking on the other side. Do not over-cook. Set aside and keep warm.

For the salmon croquettes: Mix together the breadcrumbs, onions, bell peppers, salt, garlic powder, black pepper, eggs and salmon in a bowl. Form into nicely round patties (proceed AS IF you were making a hamburger patty).

Pour enough oil into a heavy-bottomed skillet to just cover the bottom and heat over medium heat until hot. Fry the croquettes for about 4 minutes per side.

For the eggs: Melt the butter in a skillet. Pour in the eggs and scramble to desired consistency.

Serve the eggs with the snapper and salmon croquettes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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