Snapper Francaise Coastal Angler & The Angler Magazine

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Step 3. In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil.

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1 Using a shallow bowl or pie plate, whisk together eggs, 2 tablespoons water and parsley. Season with salt and pepper, and set aside. 2 Place flour in a shallow bowl or pie plate. Season with salt and pepper, to taste. Dredge fish in flour and egg wash to coat. 3 Using a medium saute pan over medium-high heat, heat the oil.

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Ingredients: 4 (about 8-ounce) fresh snapper filets. 1/2 cup flour for dusting. 4 eggs. 1/2 cup grated parmesan cheese. 1/4 cup plus 1 teaspoon chopped fresh parsley, divided. 1/4 teaspoon white pepper. 1/4 teaspoon garlic powder. 6 tablespoons cold butter, divided.

Snapper Francaise Coastal Angler & The Angler Magazine

Preparation: Lightly dust the fillets with flour, dip in egg wash. In sauté pan, melt 2 oz. butter and add floured fillets. Sauté 3-5 minutes depending on thickness of fish, turn fish, reduce heat to low. Add wine, fish stock and water. Squeeze in lemon juice. Finish with 1 oz. butter and cook until desired doneness.

Red Snapper Francaise OlverIndulgence

Snapper Francaise with Capers. heat olive oil and a pat of butter. While this is getting hot take your cleaned and filleted fish and put it in flour covering both sides. Now place it in the scrambled egg wash. Place into the hot skillet, do the same for the other filets. Let cook 2 to 3 minutes on each side. When fish is done, remove from skillet.

Scrumpdillyicious Red Snapper with Tomatoes, Olives & Swiss Chard

2 T. capers, drained. 3 T. lemon juice. 3 T. butter. 1 medium lemon, thinly sliced. 3 T. chopped parsley. Rinse red snapper and pat dry with paper towels. Lightly season with salt, pepper, and granulated garlic on both sides. Heat olive oil and 2 T. butter in a large skillet over high heat. When butter bubbles, add a few pieces to the skillet.

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Make sure to cover both sides thoroughly. Fry in the pre-heated oil and butter until golden brown. Place Snapper on a plate lined with paper towel and set aside. Prepare the sauce by melting the remaining butter in the pan. Add a table spoon full of the coating mix into the melted butter and mix. Add white wine and lemon juice and mix.

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Add extra butter if you need to. Remove from skillet, keep warm. Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently.

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Snapper Francaise Ingredients: 1 pound of filleted snapper 1/4 cup of flour 1 egg beaten 1/2 a cup of chicken broth 2 tablespoons of lemon juice 2 tablespoons butter 2 tablespoons olive oil Directions: Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a pan. Roll snapper in flour. Next take snapper

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In a large frying pan sauté onions, garlic, and mushrooms in 2 tbs of butter along with the olive oil, season with salt, pepper and half of the wine and sherry. Once veggies are caramelized remove from pan and set aside. Add cooking oil to pan and increase heat to frying temperature. Place the flour in a bowl then coat the fish with the flour.

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Preparation. Rinse the fish and pat dry. Beat the eggs with 2 tablespoons milk in a large bowl to blend. Mix the flour with the cornstarch, salt and pepper in a shallow pie plate. Place the fish in the flour and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off.

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Step 3. Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining.

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On the right half of each parchment sheet, layer ¼ of the vegetable mixture and 1 snapper fillet. Brush each snapper fillet with ½ teaspoon oil. Sprinkle each fillet with approximately ⅛ teaspoon salt and pepper. Fold the left side of each parchment sheet over the snapper and vegetable mixture. Fold the edges several times to seal tightly.

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Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes. Step 2. In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer. Season with salt and pepper.

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Chef Al makes the classic Snapper Francese "Bada Bing" style