Cornmeal Breaded Snapper Recipe

Name: Cornmeal Breaded Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 230u00b0F oven on a plate lined with paper towel.
10
Serve with a little tartar sauce, seafood sauce or brown butter.
11
Enjoy!

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 red snapper fillets, 1/2 cup all-purpose flour, 1/2 teaspoon Hungarian paprika, 1/2 teaspoon lemon pepper, and more.

Yes, Cornmeal Breaded Snapper falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Breaded Snapper

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