Alabama Hot Snapper
Alabama Hot Snapper pairs tender, lightly seared (or fried) Gulf red snapper with a fiery twist on a classic Southern staple: Alabama Hot White Sauce. The signature tang of apple cider vinegar, horseradish, and mayonnaise gets kicked up with hot sauce and cayenne pepper, providing a rich, spicy, and acidic glaze that cuts through the delicate fish.
Ingredients
Peppery Alabama Sauce
The Snapper
- 4 (6-oz / 170g) red snapper fillets (skin-on or skinless)
- 1 tbsp Cajun or Creole seasoning
- 2 tbsp olive oil or neutral high-heat frying oil
- 2 tbsp unsalted butter
- Fresh lemon wedges and chopped fresh parsley, for serving
Instructions
1. Make the Hot White Sauce
- In a bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, hot sauce, Dijon mustard, Worcestershire, lemon juice, brown sugar, and dry spices until smooth.
- Taste and adjust cayenne for extra heat or vinegar for extra tang.
- Cover and chill in the refrigerator for at least 20–30 minutes to allow the flavors to marry.
2. Prepare & Pan-Sear the Snapper
- Pat the snapper fillets completely dry using paper towels. Lightly score the skin side if using skin-on fillets to prevent curling.
- Season both sides evenly with Cajun/Creole seasoning, salt, and pepper.
- Heat the oil in a heavy cast-iron skillet over medium-high heat until shimmering.
- Lay the snapper fillets in the pan (skin-side down first if applicable) and sear undisturbed for 3 to 4 minutes until a crisp, golden crust forms.
- Flip the fillets, reduce heat to medium, and add the butter to the skillet. Baste the fillets with the melted butter for another 2 to 3 minutes until cooked through (internal temperature reaches 145°F / 63°C).
3. Assemble & Serve
- Transfer the cooked snapper to a serving plate.
- Generously spoon or brush the Alabama Hot White Sauce over the warm fillets while they are hot so the sauce warms slightly into a glaze.
- Garnish with chopped fresh parsley and serve immediately with fresh lemon wedges on the side.
Pro Tips & Serving Ideas
- Make-Ahead Sauce: The Alabama Hot White Sauce can be made up to a week in advance and stored in an airtight jar in the fridge.