Today’s Tasting: Island Snapper & Corn Fritters Latina Style…

Island Snapper 


  • 2 Pounds Snapper Fillets
  • 1/4 Cup Dark Rum
  • 1/2 Cup Fresh Lime Juice
  • 2 Onion, Sliced Into Thin Rings
  • 1 Lemon, Sliced
  • 2 Teaspoons Dried Oregano
  • 4 Tablespoons Butter
  • Ground Black Pepper To Taste


  1. Arrange the fish fillets in an oven proof 9×13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
  4. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices over rice with cottage cheese and peach salad.



  • 2 cups water
  • 3 tablespoons white sugar
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 2 cups cornmeal, or as needed
  • 3 cups vegetable oil for frying
  • vegetable oil

Dipping Sauce

  • 1 cup mayonnaise, or to taste
  • 1/2 cup ketchup
  • 1 teaspoon garlic salt, or to taste


  1. Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
  2. Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
  3. Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping. Place sauce in small ramekins for guests and refrigerate the remaining sauce.

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