I never been a fan of eating Snapper, especially snapper from the inner sounds because their flesh is often tainted with the scent of mud flats. In the past I normally baked them in tin foil, that way very little flesh is wasted. Alternatively, I would fillet then fry in the frying pan with either bread crumbs or just flour.
Last night I decided to deep fry the Snapper in oil, I made a simple batter using a cup of flour, teaspoon of Sugar, 1/2 teaspoon of salt and enough beer to give good consistency. The oil made quite a mess, but it was same of the best Snapper I have ever eaten, not even a hint of mud flat. Must cook them this way again, and use a better tasting beer then speights.