Cornmeal Breaded Snapper

This is very easy to make, if not a bit messy, but the crust comes out so crunchy. It's really nice served with any kind of rice, or a baked potato and a green thing ( asparagus, zucchini, spinach, broccoli, or green beans... actually broccolini is my new favourite with this.) It's just something my mother always did with fish & she used to play with the seasonings from time to time. This is my latest mix. Discard unused crumb, egg & flour mix. You won't need all of it.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 fillets

Ingredients

• 4  red snapper fillets
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon Hungarian paprika
• 1⁄2 teaspoon lemon pepper
• 2  eggs
• 1⁄2 cup  breadcrumbs
• 1⁄2 cup cornmeal
• 2  tablespoons parmesan cheese
• 1  pinch dried oregano
• 1  pinch dried basil
•  pepper
• 2 -3  tablespoons  oil

Directions

1. Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
2. Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
3. In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
4. In another bowl stir together the 2 eggs until frothy.
5. In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
6. Heat oil in pan.
7. Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
8. When oil is hot lay the filets gently in the pan. Do not crowd.
9. Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel.
10. Serve with a little tartar sauce, seafood sauce or brown butter.
11. Enjoy!