Prepare the remoulade sauce by mixing together mayonnaise, Dijon mustard, lemon juice, capers, chopped parsley, and a pinch of cayenne pepper. Refrigerate until ready to serve.
Pat the snapper fillets dry with paper towels and season them with salt and pepper.
Set up a breading station with all-purpose flour, beaten eggs, and panko breadcrumbs. Dredge the snapper fillets in the flour, then the egg, and finally the breadcrumbs, pressing gently to adhere.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Carefully add the breaded snapper fillets and fry for 3-4 minutes per side, or until golden brown and crispy.
Drain the fried snapper fillets on a paper towel-lined plate and serve immediately, drizzled with the spicy remoulade sauce.
Garnish the dish with fresh parsley or lemon wedges, if desired.

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