Crispy Herb-Crusted Red Snapper with Lemon Butter Sauce

1.Rinse the red snapper under cold water and pat dry with paper towels. Make three diagonal slashes on each side of the fish to help it cook evenly.

2.In a shallow dish, combine the flour, paprika (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), thyme, oregano, salt (1 teaspoon), and black pepper (½ teaspoon). Mix well.

3.In another shallow dish, beat the eggs (2 large) until well combined.

4.In a third shallow dish, place the breadcrumbs (1 cup).

5.Dredge each red snapper in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs (2 large), allowing any excess to drip off, and finally coat it in the breadcrumbs (1 cup), pressing gently to adhere. Repeat for both fish.

6.In a large skillet, heat the olive oil (½ cup) over medium-high heat. Once hot, carefully add the breaded red snapper to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

7.In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic (2 cloves) and sauté for about 1 minute until fragrant. Stir in the lemon (1) juice and chopped parsley, cooking for an additional minute.

8.Serve the crispy red snapper drizzled with the lemon (1) butter sauce, garnished with extra parsley if desired.