Spice fish chunks: extract fish juices from red snapper chucks on bed of rock salt, 15 minutes. Wipe dry. Shake chunks in plastic bag with herbs till coated on all sides.

Make batter: whip egg with milk and apple cider, stir in oats flour till thick like pancake batter. Rest 15 minutes. Dip fish chunks in batter. Let batter coat red snapper chunks.

Cut and soak french fries in water and dry in kitchen towel if you want light colored french fries. Prefry french fries in 350F oil till golden, four minutes, lift out of oil, turn heat up to 375F, finish frying till crisp, about three minutes, drain. Salt with flaked seasalt. Cool and filter oil for reuse.

Deepfry battered fish chunks in 350F degree peanut oil, put on plate. Drizzle fresh lemon juice over fish. Serve red snapper and french fries with dip like ranch dressing. Enjoy.