Fried Cracker Crusted Snapper/Cubereta Empanisada Frita

1
Juliann Esquivel

By
@Juliann

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
20 Min
Cook:
35 Min

Ingredients

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

How to Make Fried Cracker Crusted Snapper/Cubereta Empanisada Frita

Step-by-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.
  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.
  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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About Fried Cracker Crusted Snapper/Cubereta Empanisada Frita

Course/Dish: Fish
Other Tag: Quick & Easy



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