Miami Fusion Cafe: Fried Red Snapper with Creole Sauce

Miami Fusion Cafe: Fried Red Snapper with Creole Sauce

INGREDIENTS

6 small seabass, snapper or grouper (1/2 lb each) scaled, gilled and gutted

• ½ teaspoon of dry oregano or thyme leaves , powdered (optional)

• 3 crushed garlic cloves

• ½ teaspoon of pepper , or to taste

• 1 teaspoon coarse sea salt , or to taste

• 3 tablespoons of cornstarch

• 4 cups of oil for frying

• 2 limes cut into wedges

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