Ingredients

4 snapper fillet, skin removed

1 cup all purpose flour

1 teaspoon garlic powder

½ teaspoon onion powder

1½ teaspoon old bay (divided)

 ½ teaspoon paprika

 ½ teaspoon salt

 ¾ cup buttermilk

1 egg

1 tablespoon sambal

2 cups panko breadcrumbs

-Olive oil spray
-Lime wedges for serving
-Tartar sauce for serving
-Parsley, chopped for garnish

Equipment

Spurtle
Baking sheet
3 loaf pans
Paper towels
Fork

Instructions

1. Using 3 loaf pans fill the first pan with flour, garlic powder, onion powder, ½ teaspoon old bay, paprika, white pepper and salt. Sift to combine.

 2. Fill the second pan with buttermilk, egg and 1 teaspoon of sambal. Whisk to combine.

 3. Fill the third pan with panko and 1 teaspoon of old bay. Mix to combine.

 4. Pat fish dry and using a fork, coat each fillet in seasoned flour, egg mixture and finally the panko, pressing the crumbs on to make sure they adhere well.

 5. Place coated fillets on a baking sheet and lightly spray with olive oil.

6. Bake 425F for 12-15 minutes until fish is flakey and cooked through.

 7. Serve hot with tartar sauce and lime or on your favorite sandwich or salad!


4 servings
30 minutes

Chef’s Tip:
No buttermilk? Add a teaspoon of white vinegar to ¾ cup of milk, mix and set aside for 5 minutes before using.