Cornmeal Crusted Snapper Recipes

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F.
• Place cloves in a small oven-safe dish. Cover with oil and then foil. Roast 45 minutes.
• For the chow chow: Meanwhile, preheat a grill to medium heat.
• Grill the corn in the husks, then shuck and cut the kernels from the cobs. In a medium bowl combine corn, Tomatoes and bell peppers. In a separate bowl, combine vinegar, granulated sugar, salt, granulated garlic, granulated onion, pepper, lemon juice and zest and 2 1/2 ounces water. Add to vegetable mixture. Refrigerate until ready to use.
• For the habanero hot sauce: Combine habaneros, granulated sugar, vinegar, garlic, salt and pepper and just enough water to cover in a small pot. Cover and cook on medium heat until peppers are tender and liquid is almost gone. Remove and let cool. Blend until smooth.
• For the smoky habanero aioli: Combine eggs, lemon juice, mustard, vinegar and 2 tablespoons roasted garlic together in a tall container or wide mouth jar. Using a stick blender, slowly add oil until combined. Add 1 to 2 tablespoons habanero hot sauce.
• For the cornmeal snapper: Combine cornmeal, cornstarch, paprika, granulated garlic and onion, oregano, salt, pepper and 2 cups flour in a medium bowl and mix well.
• Set up standard breading station: A dish with the remaining 2 cups flour, a dish with egg wash, and the cornmeal mixture.
• Heat oil in a deep-fryer or in a Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
• Coat snapper in flour, then egg, then cornmeal. Fry snapper until golden in color and cooked through, 3 to 4 minutes.
• To serve, spoon aioli on the plate and place snapper directly on top. Serve chow chow on the side.
• Combine green tomatoes, cider vinegar, brown sugar, granulated sugar, white vinegar, salt, mustard seeds, pepper and 2 1/4 cups water.

Steps:

• 1.Season the fillets with the salt, black pepper and Cajun seasoning. Set aside to marinate for a few minutes while you heat the oil. 2.Heat oil in a frying pan wide enough to hold the fillets. 3.Mix the corn meal and bread crumbs together in a separate dish. Take each fillet and dredge it into the breadcrumb's until both sides are fully coated. Once the oil is hot...it has to be hot or the fish will be soggy and not crispy. Place each fillet in to fry. Fry 2 minutes per side and until it is golden brown. Drain on paper towels. Serve with lemon wedges/tartar sauce, and a fresh green salad.

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Steps:

• 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!

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
• With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
• Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

Steps:

• Combine the flour, paprika, lemon pepper, and salt in one bowl. Beat the eggs in a second bowl. Combine the breadcrumbs, cornmeal, parmesan, oregano, basil, and pepper in a third bowl. Wash the filets and dry them on paper towels. Heat oil in a pan. Dip the filets in the three bowls, successively, making sure both sides are coated evenly. Cook the filets in the pan until golden brown on each side.

Steps:

• In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
• Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
• Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
• Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

Steps:

• Heat a large, heavy cast-iron skillet over medium-high heat (unless you're planning to cook the fish later).
• Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.
• Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.
• Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.