Preparation

Place flour, salt and pepper in a shallow dish. Place cornmeal and milk separately into 2 other small dishes. Dip each snapper piece into the milk, the flour, the milk again, and finally the cornmeal. Spray a nonstick skillet with vegetable oil spray. Place 1 Tbsp oil (15mL) in skillet and heat untill very hot. Lay 2 snapper pieces in the pan and cook for 5 minutes on each side, until the crust is light brown. Remove fish and place on a platter, continue to cook remaining fillets, adding 1 Tbsp (15mL) more oil if needed to prevent sticking. Garnish with lemon slices.