You don't need many ingredients to put together a delicious vermillion snapper dish. Prepare using the indredients and directions below, and garnish with a lemon slice or a flavorful sauce.
Crispy Vermillion Snapper Recipe
Date: July 11, 2016
- 2 pounds meaty snapper or white fish fillets
- Kosher salt & freshly ground black pepper
- 1/4 cup Wondra flour or white rice flour
- 1-1/2 tablespoons unsalted butter
- 1/2 tablespoon extra virgin olive oil
- Pat the fillets dry with paper towels. Season with salt and pepper to taste.
- Dust the fillets with the flour or another fine coating. Pour the flour onto a dinner plate. Dredge the fillets in the flour until they are completely coated.
- Panfry the fish. Heat a large, heavy nonstick or well-seasoned cast-iron skillet over moderately high heat. Add 1 tablespoon of the butter and the olive oil and swirl to coat the pan.
- When the butter has stopped bubbling and the pan is hot, tap the fish lightly to knock off any excess flour and arrange in the pan. Cook until the bottom side is golden, about 1-1/2 minutes.
- Adjust the heat so that the fat bubbles and sizzles around the fish and smokes only slightly.
- Turn, add the remaining 1-1/2 teaspoons butter to the pan as you do, and cook until golden on the second side, 1 to 1-1/2 minutes longer. Drain briefly on paper toweling and transfer to dinner plates.
- Serve with lemon wedges OR as in class with red pepper pesto sauce.
Note: Possible Choices for the 2 pounds of meaty white fish filets: vermillion or red snapper, striped or black bass, or grouper, preferably skinned
Yields: 4-6 servings