Whole Fried Red Snapper

Ingredients: 

1 (1.5lb) whole red snapper, cleaned
1/4 cup flour
1/4 cup cornmeal
1/4 cup bread crumbs
salt
pepper
smoked paprika
garlic
canola oil for frying

olive oil for seasoning

Directions: 

1. Cut 4 slits on each side of the fish. 

2. Combine the flour, cornmeal and breadcrumbs together with paprika, garlic, salt and pepper. 

3. Drizzle fish with olive oil just a bit to get some salt and pepper to adhere to the fish. Make sure to rub and get into the crevices.  

4. Dredge the fish in the flour/cornmeal/breadcrumb mixture being sure to get some into the crevices and all around on both sides. 

5. Heat a wide pan to medium high heat with about an inch or so of canola oil. 

6. Test the oil with a piece of bread crumb. If it sizzles, your oil is ready. Fry the fish for 5 minutes per side and then another 2 minutes each side for a total of 7 minutes per side. The flipping ensures one side doesn't get too dark and allows you to check the doneness on each side.  I checked the one side before the final flip and it flaked beautifully, that side became the side down and I present the other side. 

7. Drain for a few seconds on paper towel and then serve. 

Serve alongside of some rice and slaw, if desired.  Today, I did a frozen Spanish Cauliflower Rice instead of rice. 

Tropical Purple Slaw: 

1 small head of purple cabbage, shredded

1 carrot, shredded

1 mango, diced

2 TBSP diced green onion

2 TBSP minced cilantro

1 tsp honey

1/2 TBSP lime juice (about 1/2 lime)

1/4 cup olive oil

2 TBSP apple cider vinegar

salt and pepper to taste

Directions: 

Combine all the vegetables, herbs and mango in a bowl and toss.  Whisk together the lime juice, vinegar, honey, olive and salt and pepper. Add the dressing to the bowl and toss. Let sit in the fridge for at least 30 minutes before serving....go on to the fish.  Make sure to drain the water at the bottom of the slaw before serving.  

Link to copycat Tanta Fitsh Sauce here.