Cornmeal battered snapper

Some people may say that a nice fish such as snapper shouldn’t be battered (breaded) and fried…I beg to differ…I think the right batter on a fish provides a nice, crisp and flavourful coating that locks in the moisture and flavour of the fish.  And cornmeal provides a bit of extra ‘bite’ in texture and flavour.

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500 g (1 lb) snapper fillets

2 cups plain white flour

5 eggs, lightly mixed

2 cups medium ground cornmeal

2 Tb salt

1 Tb ground black pepper

Get the snapper fillets out of the fridge and check for bones.  Set up 3 medium bowls.  Put the plain flour in 1 bowl, the eggs in another, and the cornmeal, salt and pepper in the last bowl (mixing thoroughly).  If the fillets are large, cut them in half.  Bread each fillet in flour, dip them in the egg, and toss them in the cornmeal until well coated.  Set aside on a plate.  Heat a pan of shallow oil (1/2″, 2 cm) and fry the fish about 2-3 minutes per side, until brown and crispy.  I had mine on fresh wholemeal bread, garlic aioli and cornichons.

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