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Meal Ideas

⚡ BT “Fried” Snapper: Crunch Without the Chaos

💀 Because sometimes you want fish-and-chips energy without wrecking your cut, your gut, or your discipline.

2-3

SERVINGS

30-45

MINUTES

Red Snapper

🔧 STUFF YOU'LL NEED

1–1½ lbs fresh red snapper fillets (skin off, clean cuts only)

1 large egg (the glue)

1 tbsp almond flour

10–12 pork rinds (sea salt preferred — crunch is the point)

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp black pepper

½ tsp sea salt

Pinch cayenne (optional, but this is BT)

2-3 tbsp olive oil -coat the whole pan (pan work, not a deep fry)

⚙ Stage Setup (Gear Check)

1 food processor

1 shallow bowl Pyrex works best (egg pit)

1 shallow bowl same Pyrex story (armor)

1 heavy skillet (non-stick or cast iron)

Cooking rack or plate (cooldown zone)

🚀 How to Shred the Stage

1. Soundcheck (Dry the Fish)

Pat the snapper bone dry.

Moisture kills crunch. No mercy.

 

2. Season the Headliner

Light hit of salt and pepper on both sides.

This is support seasoning, not a solo.

 

3. Build the Armor

Drop pork rinds, almond flour, and all spices into the food processor.

Pulse until coarse — think crushed guitar picks, not powder.

 

4. Coating Station

  • Bowl 1: beaten egg
  • Bowl 2: pork rind armor
  • Dip fish into egg, then press firmly into the coating.
  • Shake off the excess like you know what you’re doing.

 

5. Fire the Pan

Medium-High Heat- gas stove may require less heat.

Add olive oil and wait for shimmer — hot, not smoking.

 

6. Fry Like You Mean It

Lay fillets into the pan away from you.

Cook 3–4 minutes per side until golden, crisp, and flaky.

Don’t touch it. Let it release when it’s ready.

 

7. Cooldown Set

Transfer to rack or plate.

Rest 1–2 minutes so the crunch locks in.

 

🎸 BT Notes

  • This is pan discipline, not deep-fried nonsense
  • Pork rinds = crunch without carbs
  • If it’s not crispy, the pan wasn’t hot enough— own it

Eat clean.

Cook loud.

Find Your Power.