Red Snapper Louisiane
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 red snapper fillets
- 1.23 ml salt
- 1.23 ml pepper
- 1 large egg, lightly beaten
- 236.59 ml milk
- 118.29 ml all-purpose flour
- 14.79 ml vegetable oil
- 396.89 g can artichoke hearts, quartered and drained
- 236.59 ml mushroom, fresh and sliced
- 59.14 ml butter, melted
- 78.78 ml almonds, sliced and toasted
- 4.92 ml Worcestershire sauce
- 4.92 ml lemon juice
- 4.92 ml tarragon vinegar, white wine vinegar an acceptable substitute
directions
- Sprinkle fillets with salt and pepper. Combine egg and milk in mixing bowl, mix well. Dip fillets in mixture, and dredge in flour.
- Pour oil to depth of 2" in dutch oven and heat to 350.
- Fry fillets in 2 batches in hot oil for 5 minutes or until golden, turning to brown both sides. Drain on paper towels, move to serving platter and keep warm.
- Cook artichoke hearts and mushrooms in butter in a large skillet over medium-high heat, stirring gently until mushrooms tender. Add almonds and remaining three ingredients; cook 1 minute. Spoon over fish, serve immediately.
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RECIPE SUBMITTED BY
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