Corn Encrusted Red Snapper

Corn Encrusted Red Snapper


2 people made this

About this recipe: A great way of preparing any type of fish. Red snapper is seasoned with a Creole blend, then coated with sweetcorn, pan-seared then baked to perfection.

Lake lady

Serves: 4 

  • 230g fresh sweetcorn kernels
  • 1 tablespoon chopped red pepper
  • 1 tablespoon chopped red onion
  • 1 tablespoon cornflour
  • 4 (140g) fillets red snapper fish
  • 1 teaspoon Creole blend seasoning or to taste
  • 125g plain flour
  • 3 egg whites, lightly beaten
  • 1 tablespoon vegetable oil

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat oven to 180 C / Gas 4. Combine sweetcorn, pepper, onion and cornflour in a bowl; set aside.
  2. Sprinkle the Creole blend over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the sweetcorn mixture into the egg whites.
  3. Heat the vegetable oil in an oven-safe frying pan over medium-high heat. Arrange the fillets in the frying pan and fry until golden, about 5 minutes on each side. Place the frying pan in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.

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