Lemon Mangrove Snapper
1. Start by cutting the bones and bloodline out of your fillets. Always cut these out as it will make your dining experience much better. It is best to use smaller (thinner) fish fillets that will cook fairly quickly and can be easily turned over with a spatula.
2. Pour cooking oil about 1/4" deep into a wide bowl so you can dip your fillets in it to wet them
5. Place butter, Olive Oil, or margerine in the skillet so it will cover the bottom (thin layer)
6. Wet your fillets and dip them into the bread crumbs one at a time and lay into the hot skillet.
7. While cooking, squeeze fresh lemon juice onto the fillets. Some people will like them drenched while others might prefer less juice. You will need to figure out how much to use for yourself....
8. Turn fillets after 2-3 minutes and squeeze lemon juice on this side as well while cooking another 2-3 minutes.
9. Remove fillets and place on paper towel covered plate. If you are going to make lots, pull them off a little before completely cooked and have the oven heated to 200 degrees and leave you cooked fillets in there until all are finished and ready to serve.
Best sides include:
1. Rice Pilaf