Cornmeal Crusted Snapper

Chef Rishi Ramoutar was thrown for a loop here but this dish turned out stunning! Try our take on his recipe from MAGGI® Food Court today!

Let's cook it
Difficulty Easy
Portions: 4
Total 50 min

Ingredients

  • 1/2 Cup MAGGI® Liquid Coconut Milk
  • 4 Teaspoons MAGGI® Season-Up Fish (10g)
  • 1 Teaspoon MAGGI® Pepper Sauce Hot N' Spicy
  • 1 Pound Red Snapper Fillets (cleaned and washed)
  • 1 1/2 Cup Cornmeal
  • 1/2 Cup All-Purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 1/2 Teaspoon White Pepper
  • 3 Cups Vegetable Oil (for frying)

Instructions

Cornmeal Crusted Snapper

  • 1.  In a medium bowl, combine MAGGI® Liquid Coconut Milk, 2 teaspoons MAGGI® Season Up Fish, MAGGI® Pepper Sauce and red snapper fillets, allow to marinate for 15 minutes
  • 2.  In another bowl, combine Cornmeal, flour, remaining MAGGI® Season Up Fish and white pepper.
  • 3.  Remove fillets from the marinade and dredge generously in the cornmeal mixture. Set aside.
  • 4.  Heat oil to 350˚F (180˚C) Fry fillets for 4 minutes or until golden brown and cooked through.
  • 5.  Serve hot with sides of choice.

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