Corn Crusted Snapper

    (4)
    40 minutes

    This is a unique and tasty way to present fish. Snapper is covered in a combination of corn, red capsicum and onion then fried.


    2 people made this

    Ingredients
    Serves: 4 

    • 1 1/2 cups fresh corn kernels
    • 1 tablespoon diced red capsicum
    • 1 tablespoon diced red onion
    • 1 tablespoon cornflour
    • 1 teaspoon Creole or similar seasoning, to taste
    • 4 (150g) snapper fillets
    • 1 cup (125g) plain flour
    • 3 egg whites, lightly whisked
    • 1 tablespoon vegetable oil

    Directions
    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat an oven to 180 degrees C. Combine corn kernels, capsicum, onion and cornflour in a bowl; set aside.
    2. Sprinkle the Creole seasoning over the snapper. Dust the fish in the flour then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites.
    3. Heat the vegetable oil in an oven-safe frypan over medium-high eat. Arrange the fillets in the frypan and fry until golden; about 5 minutes on each side.
    4. Place the frypan in the preheated oven and continue cooking until the fish flakes easily with a fork; about 5 more minutes.

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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (3)

    by
    7

    I followed the recipe exactly and even the kiddos liked it! My husband is eager to try it with fresh pike or halibut. Next time we'll omit the Creole and just salt and pepper generously. By far...the caramalized corn flavor was what made this recipe a keeper!  -  21 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    5

    The flavor of the batter was very good, but I would personally not recommend using Grouper. I used it and it had a stronger "fishy" taste than I anticipated. Next time I will use tilapia or try the red snapper.  -  03 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    0

    Followed the recipe except the bell pepper,wife can't eat them. We all loved it, including the mother in law. Will definitely be on our dinner table again.  -  19 Apr 2016  (Review from Allrecipes USA and Canada)

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