Taste of Life: Cornmeal Dusted Snapper By Hillary Gallagher (Serves 4) Ingredients 4, 7 oz. skinless snapper fillets1 cup milk1 cup cornmeal2 tablespoons kosher salt1 teaspoon cayenne pepper canola oil for sauting Procedure - Combine the cornmeal, salt and cayenne pepper. - Dip the fish in milk, and dredge it in the cornmeal mixture; gently shake off any extra breading.- Heat a large skillet over high heat. When the skillet is hot, carefully add inch of canola oil. - When the oil gets hot, add the fish to the pan. Do not shake the skillet or try to move the fish for at least one minute. - Reduce the heat, and cook until the first side sets, and the fillets reach a golden-brown color. - Flip the fish over, and continue cooking until the internal temperature reaches 145 degrees (about 3-5 more minutes depending on the thickness of the fillets).- Move the fillets to a paper-towel-lined plate or cookie sheet to allow excess oil to drain.- Serve with mixed sauted vegetables, green beans, grits, or other sides of your choice.