Directions 11 steps | 50 Minutes
Measure and prep all ingredients.
Prepare the potatoes. In a pot, add the diced potatoes and fill the pot with cold water until the potatoes are covered. Bring the pot to a boil and then turn it down to a simmer. Cook potatoes until softened about 30-45 minutes.
While the potatoes are boiling, prepare the red snapper filet. Season the red snapper with salt on both sides. In a non-stick pan, sear the red snapper on both sides until golden brown and fully cooked.
Shred the red snapper filet. Set aside.
Form the red snapper bites. Once the potatoes are done, drain them and transfer them to a large bowl. Add the shredded red snapper, diced red bell peppers, chopped chives and ½ cup of bread crumbs.
Mix until well combined and roll the mixture into small tight dense balls.
Prepare to dredge the red snapper bites. In one shallow bowl, add the all-purpose flour. In a second shallow bowl, crack the eggs and whisk until well combined. In a third shallow bowl, add the remaining one cup of breadcrumbs.
Dredge the red snapper bites by rolling the balls in the all-purpose flour.
Then dip the balls into the eggs.
Finish by coating the balls in the breadcrumbs.
Preheat the deep fryer or a heavy-bottomed pot with 3-4 inches of oil to 350°F. Fry the dredged red snapper bites for 5-8 minutes or until golden brown. Serve and enjoy!