Corn Crusted Snapper

    Corn Crusted Snapper


    2 people made this

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

    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

    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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