Photo credit: Louisiana Kitchen & Culture

Ingredients:
4 red snapper filets, patted dry

Seasoning mix:

1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon organic cornstarch or arrowroot

Relish:

1/4 cup fresh or frozen corn
1 cup tomatoes, coarsely chopped
1 avocado, cubed
1/4 cup red onion, minced
1/4 cup cilantro, chopped
2 cloves garlic, minced
2 limes (one for garnish, one for juicing) 1/2 teaspoon sal

Method: To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice and salt and refrigerate until ready to serve. To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Press both sides of filets in mixture and set aside. Preheat oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky. Serve with relish and lime wedges.