Instruction​

• Dry the fish filets on paper towels

  • This is to prevent the fish from steaming instead of frying​

• oat the fish lightly in olive oil and season with:

  • ​Salt and pepper​

  • Paprika

• On a plate or wide, flat bowl, mix 1 cup of flour with:

  • Salt and pepper

  • Paprika

  • Granulated garlic (fresh garlic will burn)

  • Lemon zest

• Dredge each piece of red snapper on the front, back, and sides with the flour, then lightly shake off the excess to avoid flour pockets

• Set the coated fish aside on a plate and repeat until all fish is coated

• Heat a pan on medium-high and add 1-2 tablespoons of olive oil

• Fry each piece of fish for 3-4 minutes on each side, then set on a plate, repeating until all the fish is cooked

  • The fish should sizzle when it hits the pan. If it doesn't, remove the fish and heat up the pan and oil more.​

  • Do not move the fish while cooking, otherwise it can fall apart and/or not have even browning

• Slice your lemon into wedges or circle slices and use them to garnish your dish

  • Only squeeze the lemon once you're ready to eat, otherwise the fish coating will become soggy

• Optionally garnish with fresh chopped parsley as well