When the fish is done on both sides remove it to a paper towel lined platter. Beat eggs, salt and cayenne together in a shallow dish.
Place flour mixture and cornmeal in separate shallow dishes. In a deep-fry pan, heat 1 inch of the oil to 375 °F on a deep-fat thermometer.
On each side, or until browned and fish flakes easily with a fork. Transfer fillets to paper towels to drain; serve immediately.
Allow Dora Charles, author of A Real Southern Cook: In Her Savannah Kitchen, to teach you how with her recipe for buttermilk-battered, pan- fried fish fillets. “A little buttermilk bath does wonders for fresh fish fillets such as catfish, flounder, trout or grouper,” she writes.
Fresh lemon juice to taste (start with 2 teaspoons) Prepare the Fish: Pour some buttermilk into a shallow baking dish and add the fish fillets ; add more buttermilk as needed to completely cover all the fillets.
One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper. Add more oil or lard to the pan if needed to fry the second batch, and make sure it’s hot before adding the fish.
5 tablespoons olive oil 3 small bulbs' fennel (about 1-pound total), trimmed and cut from tip to core into 1/4-inch thick slices 1 small yellow onion, thinly sliced 4 small lemons, cut in half crosswise kosher salt and freshly ground black pepper 4 (6-ounce) red snapper fillets, with skin In a medium bowl, whisk the olive oil, scallions, basil, parsley, rosemary, capers, shallots and lemon zest together.
Add 2 tablespoons of the olive oil, then lay half of the fennel and onion slices in the pan. Cook for about 3 minutes on each side, or until tender and golden-brown (don't worry if the slices fall apart).
Add the remaining 2 tablespoons olive oil, then lay the snapper fillets skin-side down in the skillet and cook for about 3 minutes, or until the skin is golden-brown and crisp. Divide the fennel mixture evenly among four dinner plates and place the fish alongside.
Drizzle with the salsa Verde and serve with the reserved caramelized lemons. In separate shallow bowl season flour with salt and pepper to taste.
Fry the fillets in batches for 2 to 4 minutes on each side, or until browned and fish flakes easily with a fork. Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
Bake at 350 degrees for about ... make a nice crust.) The fish fillets should be preferably 3/4” thick, ... or container and bake them into a preheated oven ... on hand in the kitchen.
Wash ... in a buttered casserole, sprinkle with onions, herbs and lemon juice. Top with bread crumbs, onion, cheese mixture.
Makes 6 servings. Ingredients: 9 (cheese . Cream . Juice . Onion . Paprika . Salt ...) Rinse fillets with cold water and pat ... bread crumb mixture.