Rinse to clean snapper with lime and water.
On a cutting board, cut snappers to your liking. I would usually create 3 deep slits on both sides of the snappers but for this recipe I had two large ones so I cut mines in pieces. Buy ones that can fit in your pan!
Pat fish dry. When done, season with fish seasoning, epis, salt, rosemary, thyme and lime juice. Marinate in the fridge for 30 minutes to an hour. This ensures that flavors get deep into the fish, yummy !
When ready to make, use the largest non-stick frying pan you have. Add enough peanut oil to cover at least 1-1/2 inches of depth.
Heat the skillet for a few minutes over medium heat. In the meantime, lets coat the snapper in flour batter.
Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy. While also, shacking off the excess flour afterwards and set aside.
At medium heat, slowly fry for a few minutes on the first side but do not turn until it is ready. If you want to flavor the oil as I did it is optional. Add in scotch bonnet pepper, thyme and rosemary.
When cooking, the fish will naturally release and float on top of the pan but you can also check by lifting it a little to make sure the snapper is golden. That is a sign, especially at medium heat that it is ready to be turned over.
Total time should be no longer than 15 minutes for frying. But of course, not all stoves or pots are the same so keep an eye on it the entire time. My total time for frying was about 12 minutes using a dutch oven pot.
Set on a cookie rack over an allimum pan to drain access oil. To reheat to keep skin crispy, bake at 350F for 5 minutes.