ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fried Snapper with Nuoc Nam Sauce

Becky Luigart-Stayner
Prep time 12 mins
Cook time 6 mins
Yield Makes 4 servings

Ingredients

  • 1/2 cup milk
  • 1/2 cup half-and-half
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • Canola or peanut oil
  • 4 (6-ounce) yellowtail snapper fillets
  • Hot cooked sticky rice
  • Nuoc Nam
  • Diced mango
  • Thinly sliced jalapeño

How to Make It

  1. Combine first 3 ingredients in a large shallow bowl. Combine flour and cornstarch in a separate large shallow bowl.

  2. Pour oil to depth of 1 inch in a deep skillet or Dutch oven; heat to 350° to 360°.

  3. Place snapper in flour mixture, coating both sides and shaking off excess. Dip snapper into egg mixture and then back into flour mixture, shaking off excess.

  4. Place immediately into hot oil, and fry 3 minutes on each side or until golden brown and crispy. Serve immediately over hot cooked rice with Nuoc Nam, mango, and jalapeño.

Michy's, Miami, Florida