FRIED RED SNAPPER

Crisp, delicious snapper in a snap! Chef Jonathan Johnson walks us through this super simple recipe that results in tender, flaky fish that the whole family will love.

INGREDIENTS:

Pacific red snapper filets
4 sprigs fresh thyme
2 garlic cloves, minced
1 tbsp kosher salt
1 tsp black pepper
1 cup flour
½ cup cornmeal
1 ½ tsp curry powder
1 ½ tsp paprika
Peanut oil (for frying)
Lemon wedges, for serving (optional)

Tools
Large skillet  (cast iron preferred)
Cooling rack
Pie pan (or similar shaped dish for dredging)
Metal spatula (or other sturdy, heat tolerant style)
Cutting board 
Knife

DIRECTIONS:

1. Peel and mince the garlic. 
2. Strip the thyme leaves from the sprigs and mince.
3. Set aside the minced garlic and thyme.
4. Lightly season both sides of the fish with salt and pepper.
5. Mix the flour and cornmeal together. (TIP: Adjust the amounts if necessary, but keep a 2:1 ratio of flour to cornmeal.)
6. Add the curry powder, paprika, minced garlic, and thyme to the flour mixture.
7. Mix until well combined, then transfer the mixture to a pie plate or other shallow dish for dredging.
8. Add enough peanut oil to a large skillet to shallow fry the fish (not deep fry), about 1/4". 
9. Heat the oil on high heat until hot.
10. Dredge 1 filet (lightly coating both sides), then carefully place in the hot oil. (Be careful of spatter.)
11. Repeat the process with the other filets. (TIP: Keep some space between filets for consistent cooking.)
12. Fry for about 3-4 minutes per side, depending on the thickness and number of filets in the pan. (TIP: If the filet moves easily, it is time to flip.)
13. Place the filets on a cooling rack to drain any excess oil and cool a bit before serving. (TIP: For easy clean-up, place the cooling rack over a baking sheet lined with paper towels.
14. Plate and garnish with lemon wedges, if desired.
15. Serve with your favorite veggies or sides.
16. Enjoy!