Best 2 Cornmeal Crusted Snapper Recipes

**Cornmeal-Crusted Snapper: A Southern Delight with a Crispy Twist**

For a taste of the American South, look no further than our cornmeal-crusted snapper recipe. This dish combines the delicate flavor of snapper with a crispy, golden-brown cornmeal crust. The cornmeal adds a unique texture and nutty flavor that complements the flaky fish perfectly. Served with a tangy tartar sauce and your choice of sides, this dish is sure to be a hit at your next gathering.

**Additional Recipes to Explore:**

- **Cornmeal-Crusted Catfish:** For a classic Southern twist, try this cornmeal-crusted catfish recipe. The catfish fillets are coated in a flavorful cornmeal mixture and fried until golden brown. Serve with hush puppies and coleslaw for an authentic Southern meal.

- **Cornmeal-Crusted Shrimp:** If you prefer shrimp, this cornmeal-crusted shrimp recipe is a must-try. The shrimp are coated in a crispy cornmeal batter and fried until perfectly cooked. Serve with a spicy remoulade sauce for a delicious appetizer or main course.

- **Cornmeal-Crusted Oysters:** For a seafood lover's delight, try these cornmeal-crusted oysters. The oysters are coated in a cornmeal mixture and fried until golden brown. Serve with a lemon wedge and your favorite cocktail sauce for a truly indulgent treat.

- **Cornmeal-Crusted Green Tomatoes:** For a unique vegetarian option, try these cornmeal-crusted green tomatoes. The green tomatoes are sliced and coated in a cornmeal mixture before being fried until crispy. Serve with a tangy dipping sauce for a delightful appetizer or side dish.

Check out the recipes below so you can choose the best recipe for yourself!

CORNMEAL-CRUSTED SNAPPER

CORNMEAL-CRUSTED SNAPPER image

Categories Fish

Number Of Ingredients 12

Ingredients

2 to 3 filets
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon lemon pepper
2 teaspoons salt
2 eggs
1/2 cup crushed breadcrumbs
1/2 cup cornmeal
2 teaspoons parmesan
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon pepper

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.

CORNMEAL AND FLAX-CRUSTED COD OR SNAPPER

Cornmeal and Flax-Crusted Cod or Snapper image

Fish will not absorb much of the oil in which it is fried if the oil is properly heated. These crisp fillets are a great way to work flaxseeds, toasted or not, into a main dish.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, main course

Time 5m

Yield Serves four

Number Of Ingredients 10

Ingredients

1 1/2 pounds snapper or cod fillets
Salt
freshly ground pepper
1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
1/4 cup flaxseeds, untoasted or toasted, coarsely ground
1/4 cup all-purpose flour or rice flour
2 eggs, beaten
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving

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.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 538 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose fresh and firm fish: Make sure the snapper is fresh and firm to ensure the best flavor and texture.
Use a flavorful breading: The cornmeal breading adds a delicious crunch and flavor to the snapper. You can also add other spices and herbs to the breading, such as paprika, garlic powder, or oregano.
Pan-fry the fish until golden brown: Pan-frying the snapper in a little bit of oil helps to create a crispy exterior and a tender, flaky interior.
Serve with your favorite sides: Cornmeal-crusted snapper can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Cornmeal-crusted snapper is a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. The crispy breading and tender, flaky fish are sure to please everyone at the table. With just a few simple ingredients and steps, you can create a restaurant-quality meal in your own home.