This fried snapper is light and crispy and delicious. My husband fillets the fresh caught Mangrove Snapper or any firm white fleshed fish such as Red Snapper or Yellowtail Snapper fish, another good fish would be fresh fillets of Catfish or Tilapia. I season and dip in egg, evaporated milk and cracker, and corn meal. Fridays is usually a fish fry night. I am sure you will really love this fish recipe. Enjoy
1Rinse snapper fillets and dry with a paper towels. put in a large bowl season with garlic powder, old bay, black pepper, and louisana hot sauce. Rub fillets very well with the seasonings. Let set in seasonings for 5 minutes. Next pour the beaten eggs with the evaporated milk over the fish fillets and with your hands rub egg mixture all over the fillets in the bowl. Making sure the fillets are completely bathed in the eggs. season with just a little salt sparingly. Let fish hang out in the mixture for a bit.
2Open and pour Goya cracker meal and corn meal in a large zip lock gallon freezer bag. Season the crumbs with the rest of the seasonings. Old bay, garlic powder, black pepper and a little salt. Shake each fish fillet in the cracker meal one at a time and set on a plate. when all eight fish have been coated you are ready to fry. have a paper towel lined pan ready to lay your fish on.
3Heat oil in a cast iron skillet. When nice and hot, not smoking, Put two fillets in at a time to fry. Fry about two minutes on each side. If fillets are thick then fry 2 1/2 to 3 minutes on each side. Turn very carefully with a spatula and a fork. Fry both sides until golden. Keep heat at a medium so your fish will not burn. Remove fried fish to a pan lined with paper towels. Serve with lemon wedges and tarter sauce. I also like to serve my Pico de Gallo recipe (posted on this website) on top of this fried fish along with french fried sweet potatoes. Enjoy....