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Crispy pan fried red snapper

20 min • 6 servings •
Diana Choi Sachs

20 min •     6 servings•

Diana Choi Sachs

Golden-brown breaded fish fillet on a plate with a cast iron skillet, olive oil, and salt in the background.

I first had this fish at a birthday dinner for my father-in-law who loves to eat good food. The chef who taught us how to prepare this dish promised that it was fast and easy to cook, and like him, we would return to this recipe again and again. The mustard provides a nice twist and unique flavor to the fish. And you’ll love the crunchy coating. Many years later, our kids love it too.

Ready

  • 6 four-ounce pieces of red snapper fillets for 6 servings
  • 2 cups of cornmeal
  • 1 cup of dijon mustard
  • canola oil, vegetable oil or olive oil to fry
  • salt and pepper

    • Set

  • skillet (i like cast iron)
  • spatula
  • paper towels

    • Go!

  • Use paper towels to pat the fillets of snapper dry.
  • Season the cornmeal with salt and pepper.
  • Cover each fillet with mustard — be generous.
  • Then cover each fillet in the seasoned cornmeal.
  • Heat the skillet and then add the oil.
  • Place the fish fillet in the pan and cook about 4 minutes on each side.
  • Serve immediately!

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