ROSEMARY-PARSLEY OVEN FRIED RED SNAPPER

Prep Time 20 mins | Cook Time 15-20 mins | Servings 2

INGREDIENTS

• 2 (2)Lbs Red snapper fish
• 1 Lb. each Whole (gutted, scaled)
• ½ tsp Salt / pepper (to taste)
• ¾ cup Corn starch
• 1 Lrg Egg (beaten for eggwash)
• 4 Serving Rosemary Limon –Parsley SpiceBean ™(soften)
• 1/3 cup Avocado oil / Olive oil
  

SUPPLIES

• Large skillet
• Large bowl
• Spatula
• Plate
• Cutting board
• Knife

HOW TO COOK

•Wash fish thoroughly inside and out.

•Oncutting board lay fish flat. Cutoff tip of fins/tail to prevent sharp edges.

•On each side cut 3-4 diagonal slits about 1 inch apart (penetrate knife until it hits bone) across the body on each side of fish. Gently stuff softened –Rosemary Limon-Parsley SpiceBean ™ into cuts making sure to reach deep into it. Use one serving per side of fish.

•Cornstarch mix: In small bowl add cornstarch, ¼ tsp each salt and pepper.

•Brush egg wash over fish.

•Sprinkle 1/4 tsp of salt/pepper over fish. Cover with cornstarch mix. Lightly brush off excess.

•Heat oil in a large skillet over medium high heat. Add fish. Cook until golden brown (about 7-8 minutes a side). Flip and repeat.

•Transfer to plate. Drain and pat off excess oil.

Serve.