Cornmeal Breaded Snapper

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READY IN: 20mins
SERVES: 4
YIELD: 4 fillets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
  • Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
  • In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
  • In another bowl stir together the 2 eggs until frothy.
  • In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
  • Heat oil in pan.
  • Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
  • When oil is hot lay the filets gently in the pan. Do not crowd.
  • 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.
  • Serve with a little tartar sauce, seafood sauce or brown butter.
  • Enjoy!
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