fried cracker crusted snapper/cubereta empanisada frita

Name: Fried Cracker Crusted Snapper/Cubereta Empanisada Frita
Prep time: 20 min
Cook time: 35 min
Yield: 6
Ingredients: 8 large snapper fish fillets or firm white fleshed fish; 2 large eggs, beat as if for scrambled eggs; 2 tablespoon(s) evaporated milk, added to the beaten eggs above; 1 tablespoon(s) old bay seasoning; 3 large limes or lemons; 2 package(s) goya cracker meal. each package weighs six onces; 1/4 cup(s) fine yellow corn meal; 1 tablespoon(s) black pepper; 2 tablespoon(s) franks hot sauce or louisianna hot sauce; 1 teaspoon(s) old bay seasoning; 1 1/2 cup(s) canola oil or corn oil; 1 tablespoon(s) garlic powder

(1 RATING)

86 Pinches 2 Photos

Juliann Esquivel

Florida City, FL

Updated on Jul 27, 2010

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

Rate

prep time 20 Min

cook time 35 Min

method ---

yield 6 to 8

Ingredients

8 large snapper fish fillets or firm white fleshed fish
2 large eggs, beat as if for scrambled eggs
2 tablespoons evaporated milk, added to the beaten eggs above
1 tablespoon old bay seasoning
3 large limes or lemons
2 packages goya cracker meal. each package weighs six onces
1/4 cup fine yellow corn meal
1 tablespoon black pepper
2 tablespoons franks hot sauce or louisianna hot sauce
1 teaspoon old bay seasoning
1 1/2 cups canola oil or corn oil
1 tablespoon garlic powder

How To Make fried cracker crusted snapper/cubereta empanisada frita

Step 1

Rinse 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.

Step 2

Open 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.
Step 3

Heat 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....
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