Taste Level: VGCost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 8-10 min.
Difficulty: 1
I was playing on of my favorite games where I go to the grocery store with a goal to spend under 10 dollars and see how much food I can buy. I ended up at $11.13 but had missing ingredients for 3 different meals I have been planning to make and this fresh red snapper. Zo and I are not going to be able to have dinner today so I figured lets have delicious fish and chips for lunch! *Updated 07/15/2010 Changed recipe for ease of purchasing ingredients, new photo and gave better directions for cooking*
Ingredients:
Snapper
2 red snapper fillets (1/2 lb, make sure to de-bone)
2 Garlic cloves (minced)
2 Garlic cloves (minced)
2 tsp lemon juice (alternately you can use some malt vinegar)
1/2-2/3 cup extra virgin olive oil
1/2 tsp lemon zest
Coating
1/3 cup Italian bread crumbs
1 tbsp 1 tsp Parmesan (finely grated)
1 tbsp 1tsp Romano (finely grated)
1 tbsp 1 tsp Parmesan (finely grated)
1 tbsp 1tsp Romano (finely grated)
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp red pepper flakes
1/4 tsp fresh crack pepper
Egg Wash
1 egg (beaten)
1/2 tsp Louisiana hot sauce
Egg Wash
Snapper
1/2 tsp Louisiana hot sauce
Egg Wash
Beat egg with hot sauce until even.
Coating
Whisk together all ingredients in a shallow bowl.
Snapper
Heat oil in small 10-12 inch skillet over medium high heat.
De-bone and then pat fish dry with paper towels. Dip fish into egg mixture until fully covered and then roll in bread crumb mixture until evenly covered. Press 1/2 of minced garlic cloves into one side of coated fish and press 1/2 of lemon zest into the other side. Place fish in heated olive oil, cooking for 2-3 minutes. Flip fish with tongs and continue to cook for 2-3 minutes or until golden. Remove fish from oil and let sit on plate with paper towel until ready to serve. Repeat steps with remaining fish.
Squeeze about a 1 tsp per fillet of fresh lemon juice (or malt vinegar) over fish and you are ready to eat. Serve with our Wasabi Tartar Sauce. Pair with your favorite chips or fries.
(It is also always safe when having fish to have a slice of bread handy, if you are choking on a fish bone take a bite of bread and swallow, it will help to dislodge the bone.)
De-bone and then pat fish dry with paper towels. Dip fish into egg mixture until fully covered and then roll in bread crumb mixture until evenly covered. Press 1/2 of minced garlic cloves into one side of coated fish and press 1/2 of lemon zest into the other side. Place fish in heated olive oil, cooking for 2-3 minutes. Flip fish with tongs and continue to cook for 2-3 minutes or until golden. Remove fish from oil and let sit on plate with paper towel until ready to serve. Repeat steps with remaining fish.
Squeeze about a 1 tsp per fillet of fresh lemon juice (or malt vinegar) over fish and you are ready to eat. Serve with our Wasabi Tartar Sauce. Pair with your favorite chips or fries.
(It is also always safe when having fish to have a slice of bread handy, if you are choking on a fish bone take a bite of bread and swallow, it will help to dislodge the bone.)
Additional uses for this recipe:
1. Serve on toasted bun with mayonnaise, lettuce and tomato for a great fish sandwich.
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