Combine the cornmeal, flour, creole seasoning, and one teaspoon of salt and pepper in a gallon-size plastic storage bag. Use a paper towel and pat the fillets dry. If desired, cut the fillet into smaller pieces called snapper bites.
Sprinkle one-half teaspoon of salt evenly over the fillets and place a few in the bag with the breading. Shake well, remove, and let sit on a wire rack for a minute or so. Repeat with remaining fillets and repeat the process once more for the crispiest crust.
Heat the oil to 350°F as measured by a candy or deep fry thermometer. Add the fillets to the hot oil, but do not crowd them. Cook for two to four minutes on each side until the fish floats and the crust is golden brown. Depending on the size of your pan, you may have to do this in batches.
Remove the fish and place on a wire rack set over paper towels.
Serve the fish hot with lemon wedges, ketchup, cocktail sauce, tartar sauce, or rémoulade sauce, if desired.
Notes
Pat the fillets dry with paper towels before seasoning them. This helps to remove excess moisture, allowing the seasoning and cornmeal to adhere better to the fish.Maintain the oil temperature between 350°F to 360°F. Too low of a temperature will result in soggy fish, while too high can cause the exterior to burn before the interior is cooked through.To ensure that the fish cooks evenly and maintains its crispy texture, avoid overcrowding the frying pan or deep fryer. If necessary, fry the fillets in batches.After frying, transfer the fish to a wire rack to drain any excess oil. This helps to keep the fish crispy and prevents it from becoming greasy.This dish is best enjoyed immediately after cooking while it's still hot and crispy.