Cornmeal-Crusted Snapper

Name: Cornmeal-Crusted Snapper
Yield: 4 servings
Ingredients: 2 to 3 filets; 1/2 cup flour; 1/2 teaspoon paprika; 1/2 teaspoon lemon pepper; 2 teaspoons salt; 2 eggs; 1/2 cup crushed breadcrumbs; 1/2 cup cornmeal; 2 teaspoons parmesan; 1/2 teaspoon oregano; 1/2 teaspoon basil; 1/2 teaspoon pepper

Vegetarian Dairy

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Ingredients

2 to 3 filets ⓘ
1/2 cup flour ⓘ
1/2 teaspoon paprika ⓘ
1/2 teaspoon lemon pepper ⓘ
2 teaspoons salt ⓘ
2 eggs ⓘ
1/2 cup crushed breadcrumbs ⓘ
1/2 cup cornmeal ⓘ
2 teaspoons parmesan ⓘ
1/2 teaspoon oregano ⓘ
1/2 teaspoon basil ⓘ
1/2 teaspoon pepper ⓘ

Instructions

Combine the flour, paprika, lemon pepper, and salt in one bowl. Beat the eggs in a second bowl. Combine the breadcrumbs, cornmeal, parmesan, oregano, basil, and pepper in a third bowl.
Wash the filets and dry them on paper towels. Heat oil in a pan. Dip the filets in the three bowls, successively, making sure both sides are coated evenly.
Cook the filets in the pan until golden brown on each side.

Nutrition & Diet Analysis (per serving)

687 kcal 34% DV

Protein Fat Carbs

Macronutrients

Protein 36.9g 74% DV

Total Fat 11.6g 15% DV

Carbs 120.5g 44% DV

Fiber 24.6g 88% DV

Sugar 6.7g 13% DV

Electrolytes

Sodium 10697.5mg 100% DV

Potassium 1619.3mg 34% DV

Cholesterol 92mg 31% DV

Vitamins & Minerals

Vitamin A 733mcg 81% DV

Vitamin C 26.5mg 29% DV

Calcium 819.5mg 63% DV

Iron 20.5mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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