By Hillary Gallagher
4, 7 oz. skinless snapper fillets
1 cup milk
1 cup cornmeal
2 tablespoons kosher salt
1 teaspoon cayenne pepper
¼” canola oil for sautéing
- Combine the cornmeal, salt and cayenne pepper.
- Dip the fish in milk, and dredge it in the cornmeal mixture; gently shake off any extra breading.
- Heat a large skillet over high heat. When the skillet is hot, carefully add ¼ inch of canola oil.
- When the oil gets hot, add the fish to the pan. Do not shake the skillet or try to move the fish for at least one minute.
- Reduce the heat, and cook until the first side sets, and the fillets reach a golden-brown color.
- Flip the fish over, and continue cooking until the internal temperature reaches 145 degrees (about 3-5 more minutes depending on the thickness of the fillets).
- Move the fillets to a paper-towel-lined plate or cookie sheet to allow excess oil to drain.
- Serve with mixed sautéed vegetables, green beans, grits, or other sides of your choice.