Prep 45 mins
Cook 0 mins
In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish.
- 1⁄2 lb unsalted butter
- 1 lb medium shrimp, raw, peeled, deveined
- 12 large mushroom caps
- 3⁄4 cup green onion, chopped
- 1 lb crayfish tail
- 1⁄2 cup white wine
- 1⁄3 cup fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 4 bay leaves (preferably fresh)
- 1 teaspoon fresh thyme leave
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 large egg, beaten lightly
- 2⁄3 cup milk
- 1 cup flour
- 6 (6 ounce) red snapper fillets
- oil, for sauteing
- To make the sauce.
- In a large saucepan, melt the butter.
- Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
- Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
- As the sauce is cooking.
- In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
- Place the flour in a second shallow bowl or plate.
- Place a large skillet over medium heat and warm the oil.
- Dip each fish fillet in the egg wash and dredge in the flour.
- Pan fry until a light golden brown, turning once.
- Place the fillets on serving plates and top with sauce.
- Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.