Monday, 18 August 2014

Deep Fried Snapper Fillet

Snapper Fillet


2 (roughly) Pounds Snapper Fillet, bone and skin removed
2/3 Cups Flour
1 Tablespoon Paprika
1 Tablespoon Cracked Pepper
1-2 Tablespoons Basil
1 Tablespoon Salt

Oil for frying

Special Tools:

Deep Fryer! Or a cast iron skillet that is deep enough to fry fish fillet in.


Heat oil to a medium heat level or about 350°F.

Fillet the snapper into desired sized pieces.

In a shallow wide dish, like a pie plate, sift together the flour, paprika, cracked pepper, basil, and salt.

Dredge the fillets in the flour mixture and set on a tray for about 3 minutes or longer in a fridge.

Dredge the fillets again.

Fry in heated oil for between 2-3 minutes until flaky.

Serve hot and fresh.



Other places:

Goes great on top of:

Puttanesca and egg noodles!

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