Directions

1. On the meat side of each snapper throat use a knife to cut through the bone, allowing the throat to lay flat on the cutting board. Remove the scales from the skin side of each snapper throat using a spoon.

   

2. Season each throat with AP Seasoning followed by a layer of King Craw Cajun Seasoning.

   

3. Place the fish breading mixture in a large meat bag or zip top bag and add the snapper throats a few at a time. Close the bag and toss the throats to coat well.

4. Place each breaded throat on a wire cooling rack to air dry and heat peanut oil to 350°F in a deep fryer.

   

5. Drop each snapper throat into the hot oil working in batches not to overcrowd the fryer. Fry for 8-10 minutes or until each piece is golden brown. Turn as necessary for even frying.

6. Drain each piece on a wire cooling rack and serve with remoulade sauce for dipping.