1 teaspoon dried oregano
1 lime, juiced
1 cup all-purpose flour
1/2 cup cornstarch
Vegetable oil, for frying
Fresh parsley, chopped (for garnish)
Lime wedges (for serving)
Directions:
Rinse the red snapper under cold water and pat dry with paper towels. Make 3-4 diagonal cuts on each side of the fish.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, thyme, and oregano.
Rub the lime juice all over the fish, then season it generously with the spice mixture, making sure to get into the cuts.
In a shallow dish, combine the flour and cornstarch.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
Dredge the fish lightly in the flour mixture, shaking off any excess.
Carefully place the fish in the hot oil and fry for 6-8 minutes per side, or until golden brown and crispy.
Be careful when flipping the fish to avoid splattering hot oil.
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