Begin by patting the whole red snapper fish dry with paper towels to ensure a crispy texture.

Using a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep on both sides of the snapper.

In a small mixing bowl, combine the spices to create a vibrant spice mix.

Generously rub the spice mixture all over the snapper, making sure to stuff the cavity with lime quarters.

In a Dutch oven, heat enough oil over medium-high heat until it reaches 375°F (190°C).

Gently lower the snapper into the hot oil, frying it for about 7-9 minutes until golden brown.

Carefully flip the fish and fry the other side for another 7-9 minutes until the same color and cooked through.

Remove and drain the fried snapper on a wire rack, seasoning lightly with salt.

In a separate bowl, whisk together the Mojo sauce ingredients to elevate the dish.

Drizzle the Mojo over each fish just before serving, pairing with lime wedges or tropical salsa.