Cornmeal Breaded Snapper

• 4 red snapper fillets
• 1/2 cup all-purpose flour
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon lemon pepper
• 2 eggs
• 1/2 cup breadcrumbs
• 1/2 cup cornmeal
• 2 tablespoons parmesan cheese
• 1 pinch dried oregano
• 1 pinch dried basil
• pepper
• 2 -3 tablespoons oil

1. Rinse fillets under cold cold water. Lay on plate & pat dry with paper towels.
2. Remove 3 shallow bowls from cupboard (here's where the messy bit starts).
3. In one of the bowls, mix together flour, paprika and lemon pepper. Fluff together with fork.
4. In another bowl stir together the 2 eggs until frothy.
5. In the 3rd bowl mix the breadcrumbs, cornmeal, parmesan cheese, oregano, basil and pepper.
6. Heat oil in pan.
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. When oil is hot lay the filets gently in the pan. Do not crowd.
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 230u0b0F oven on a plate lined with paper towel.
10. Serve with a little tartar sauce, seafood sauce or brown butter.
11. Enjoy!

red snapper, allpurpose, paprika, lemon pepper, eggs, breadcrumbs, cornmeal, parmesan cheese, oregano, basil, pepper, oil

Taken from www.food.com/recipe/cornmeal-breaded-snapper-302169 (may not work)