Cornmeal Breaded Snapper

Directions

1. 1
   Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
2. 2
   Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
3. 3
   In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
4. 4
   In another bowl stir together the 2 eggs until frothy.
5. 5
   In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
6. 6
   Heat oil in pan.
7. 7
   Dip each fillet first into the flour mixture. Coat evenly on both sides, then dip into the egg mixture, then the breadcrumb/cornmeal mixture.
8. 8
   When oil is hot lay the filets gently in the pan. Do not crowd.
9. 9
   Cook fillets until golden brown on both sides. I do mine in a Texas skillet. (large frypan), but if you have to do it in two batches, you can keep them warm for awhile in a 230°F oven on a plate lined with paper towel.
10. 10
    Serve with a little tartar sauce, seafood sauce or brown butter.
11. 11
    Enjoy!