Cajun Snapper Recipe

Marinate the Snapper

In a bowl, combine the snapper fillets with lemon juice and Cajun seasoning. Ensure the fillets are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Breading Stations

Set up three shallow dishes: one with flour, one with a mixture of beaten eggs and milk, and the third with cornmeal. Season the flour and cornmeal with salt and black pepper to taste.

Coat the Snapper

Take each marinated snapper fillet and dredge it in the flour, ensuring it is fully coated. Next, dip it into the egg and milk mixture, allowing excess to drip off. Finally, coat the fillet in cornmeal, pressing gently to ensure it adheres well.

Heat the Oil

In a large skillet, heat vegetable oil over medium-high heat until shimmering. You can test if the oil is ready by dropping a small piece of bread in; if it sizzles, the oil is hot enough.

Fry the Snapper

Carefully place the breaded snapper fillets into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried snapper to a paper towel-lined plate to drain excess oil.

Plate and Serve

Serve the Cajun snapper hot with your choice of sides, such as rice, coleslaw, or a fresh salad. Garnish with lemon wedges for an extra citrusy kick.