garlic pepper seasoning, divided
red snapper, head cut off, split down the middle
1Rinse the fish in cold water, drain but do not dry.
2In a bowl, put the flour in the bowl.
3Season one side of the fish with 1/2 of the teaspoon salt, 1/2 teaspoon of garlic pepper and 1/2 teaspoon of creole seasoning.
4Lift the fish up and dry the plate off and flip to the other side.
5On the other side, inside the cavity of the fish, sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of garlic pepper,and 1/2 teaspoon of creole seasoning.
6Completely coat the fish in the flour on both sides.
7Put stove on medium high heat, when oil is hot, add the fish.
8Cook the fish on both sides for minutes or until the coating is crispy and the fish flakes easily with a fork. Serve immediately.