Crispy Red Snapper with Aoili Dip!

     Ever since our last trip to the Philippines in May-June 2011, where we had a dinner at one of the best seafood Restaurants in Dumaguete City called Lab-as ("Fresh" in English terminology), we have been in love with Red Snapper, and how good it can be even when just grilling it. So every time we do our seafood shopping at our local Asian Market, we make sure to grab at least 3-4 pieces of whole Red Snapper. The thing I love about going to an Asian Market is the vast selection of seafood they always have, from fresh anchovy, to baby octopus, and the sometimes 30 lbs catfish to the 3 lbs parrot fish. And even better is how you can take that fresh seafood to the counter and ask them to clean the fish, head or tail off, fillet, cut into sections or even deep-fried to go.

     Personally I like to have my fish left whole and just cleaned. I love to fillet my fish not just because it helps me improve my skills and techniques but at the same time I get to keep the fish heads for making soup the next day. In the Philippines we never let anything go to waste we love oxtail and the ox tongue, we use the pork ears, and snout, and even the pigs blood. Some more of my favorites back home are chicken feet and chicken intestine (when grilled on a skewer with super spicy vinegar-garlic dip). The same even goes for fish from head to its guts we love it all. Lots of Filipinos let fish innards ferment in an empty bottle of rum, with generous amounts of sea salt for several days before serving it as a side with freshly squeezed key lime juice, minced shallots and lots of Thai chili for extra kick (this is Papc Bert's favorite especially when paired with day-old rice! Yum!). I know sounds disgusting, but hey, come on give a little credit to our creativity and technique ;). I can just imagine the faces of many of you readers now(LOL!) Are you getting the same "voluntary" allergy my husband does, the "eeww-yuck" kinda face? OK, well before I gross you all out to the highest level, here is my Crispy fillet of Red Snapper that we think goes really good with Aoili Dip.

Ingredients:

2 Snapper fillets

¼ cup cornmeal

3 Tbsp flour

1 tsp Kosher salt

1 tsp lemon-pepper seasoning

¼ Olive oil

Aoili Dip:

1 cup mayonnaise

1 tsp lemon zest

1 tsp lemon juice

1 clove garlic (minced)

Pinch of cayenne pepper

Salt and Pepper to taste

Mix all the ingredients and set aside in the refrigerator until ready to serve!

Procedure:

1. In a bowl mix cornmeal, flour, kosher salt, and lemon-pepper seasoning.
2. Wash fish fillets and pat dry with paper towel.
3. Heat olive oil in a pan fry over medium high.
4. Dredge fillet on the cornmeal mixture, shaking it off removing the excess mixture.
5. Pan fry fillet 4 minutes on each side.
6. Serve with Aoili dip!

-Love-