CRISPY CORNMEAL-BATTERED FISH

CRISPY CORNMEAL-BATTERED FISH

Ingredients:
2 tablespoons garlic powder
2 tablespoons onion powder
1 cup fine yellow cornmeal
2 cups all-purpose flour
4 large eggs
6 cups vegetable oil
3 lemons

Directions:
1. Season the snapper on both sides with the Old Bay Seasoning, black pepper, garlic
powder, and onion powder.
2. In a medium bowl, combine the cornmeal with the flour. In a second bowl, lightly
beat the eggs.
3. In a very large, heavy cast iron skillet or a deep fryer, heat the oil over medium heat
until it reaches 350°F. Dip the snapper into the cornmeal mixture, then into the egg
mixture, and then back into the cornmeal mixture. Using a slotted spoon or large
spatula, transfer the pieces of snapper into the hot oil. Do not crowd the pan. Fry the
snapper for 3 to 5 minutes, turning once halfway through the cooking. Remove the fish
from the hot oil when it is golden brown and crisp on the outside and opaque on the
inside.
4. Halve 1 lemon. Cut the others into wedges. Squeeze the juice from the halved lemon
over the snapper fillets. Garnish the snapper fillets with the lemon wedges.
“
This is another Soul Food Sunday favorite. The key to this recipe is to
make sure it’s breaded correctly so it can get nice and crispy. Freshly
squeezed lemons are also important. I make sure Chef fries a few extra
just for me because it’s one of my favorites.”
FISH AND GRITS
Fish and grits is a natural pairing in Southern cooking. While it is traditional to use
catfish, this dish is delicious with snapper, flounder, or whiting.
SERVES 6 | LEVEL: LAYUP
6 3-ounce catfish fillets