Fried Snapper with Watermelon and Sweet Chili

14 ounces snapper, skin removed and cut into bite-sized pieces
2 cups all-purpose flour
1 cup milk
2 eggs
2 cups panko (Japanese style breadcrumbs)
1 bunch green onions, washed and sliced
¼ cup fresh mint, chopped fine
2 cups Florida seedless watermelon, cut into bite-sized pieces
¼ cup carrot, shredded fine
½ cup sweet-spicy chili sauce (your favorite kind) plus more if desired
Sea salt and fresh ground pepper to taste- See more at:

Fill and preheat a fryer to 350 degrees. Use 3 mixing bowls or casserole dishes to hold the ingredients for the breading process. In the first container, add the flour. In the second container, add the milk and eggs. Mix the milk and eggs to combine. In the third container, add the breadcrumbs. Lightly season the flour and breadcrumbs with salt and pepper to taste. To bread the snapper bites, first put them into the flour and make sure they are coated. Shake off any excess flour. Next, add the flour-coated snapper bites to the egg and milk mixture. Again, make sure they are coated. It is best to bread a handful of the snapper bites at a time. Use your fingers or a slotted spoon to let any excess egg mixture drain off. Next, add the coated snapper bites to the bread crumbs. Again, they should be evenly coated. Shake off any excess bread crumbs, and carefully add the coated snapper bites to the fryer basket. Continue this process until all the bites have been breaded. Be careful not to overcrowd the fryer basket; this could cause the oil to lose too much temperature, resulting in an oily end product. Carefully lower the fry basket into the hot oil. Cook the snapper bites for 2 to 3 minutes until they are golden brown and completely cooked inside. When the snapper bites are cooked, remove them from the oil and let them drain. Place snapper bites into clean, large mixing bowl. Add the green onions, mint, watermelon, carrot and sweet chili sauce.  Lightly toss the ingredients to coat. Place the snapper ingredients onto plates or a platter for serving. Serve dish with extra sweet chili sauce.