Fried Florida Snapper with Watermelon and Sweet Chili


14 ounces Florida snapper, skin removed and cut into bite-sized pieces

2 cups Florida seedless watermelon, cut into bite-sized pieces

¼ cup Florida carrot, shredded fine

2 cups all-purpose flour

1 cup milk

2 eggs

2 cups panko (Japanese breadcrumbs)

1 bunch green onions, washed and sliced

¼ cup fresh mint, chopped fine

½ cup sweet-spicy chili sauce (your favorite kind) plus more if desired

Sea salt and fresh ground pepper, to taste


Preheat oiled fryer to 350 degrees. Use 3 mixing bowls for next step. Bowl 1: add flour and salt and pepper to taste. Bowl 2: combine and mix milk, eggs and salt and pepper to taste. Bowl 3: panko and salt and pepper to taste. Dredge snapper bites in flour to coat (shake off excess flour). Add thoroughly coated snapper bites to the egg mixture (handfuls at a time). Drain excess with slotted spoon. Add evenly coated snapper bites to the panko (shake off excess panko). Continue until all snapper bites have been breaded. Carefully add the coated snapper to the fryer basket (do not overcrowd). Carefully lower basket into hot oil and cook for 2-3 minutes or until golden brown and completely cooked inside. Remove from oil and drain. Place snapper bites into another large mixing bowl. Add green onions, mint, watermelon, carrot, and sweet chili sauce, lightly tossing to coat. Serve with additional sweet chili sauce.

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Fried Florida Snapper with Watermelon and Sweet Chili

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