Grilling Snapper

1. Light your charcoal or gas grill and allow it to warm up. The coals should be hot but not flaming when you place your fish on the grill to cook. Spray your grill rack with cooking oil spray so your fish won't stick to it and pull apart.

2. Wash your fish and place it on a paper towel to absorb the excess moisture. Sprinkle seasonings of your choice on both sides of your fish. You can use seasonings such as salt, pepper, garlic or any others to your taste.

3. Place your fish in a large plastic bowl. Place several heaping tablespoons of mayonnaise in the bowl with your fish. Take your hands and mix the mayonnaise over the fish until its fully coated. The mayonnaise will keep your fish moist and help it from sticking to the grill. The fish won't have a mayonnaise taste when it's done as the mayonnaise will cook off.

4. Place your coated snapper on the grill rack. Allow it to cook for approximately 5 to 8 minutes per side. Try to turn the fish over just once while its on the grill. If you keep turning it over, you'll run the chance of the fish tearing apart and falling into the hot coals.

5. Remove the snapper from the grill when it's done. The meat should be white, firm and will flake apart when you poke it with a fork.

Frying Snapper

1. Wash your snapper and set it aside until you've mixed your coating that will go on the outside of it.

2. Place equal amounts of corn meal and flour into a large plastic bag. Add any type of seasonings to the mixture that your desire. You can use seasonings such as salt, pepper, garlic or other. Shake the bag to mix the ingredients well.

3. Place your fish in the bag, one piece at a time. Shake the bag to fully coat the fish. Place each piece of fish on a plate once you've covered it with the coating.

4. Heat a frying pan on medium high heat with approximately 2 inches of oil in it. You'll know the oil is ready to be cooked in when you drop a small droplet of water into it and it begins to pop.

5. Put your snapper pieces into the hot oil and cook for approximately 5 minutes on each side, or until the coating turns golden brown in color. Try to turn your fish only one time during the cooking process. You don't want it falling apart by fiddling with it too much. Remove your fish from the frying pan and drain on a paper towel, once the fish is done. The meat should be firm, white and flake apart when poked with a fork.