Liz got some amazing Red Snapper from the Kemah fish market. I coated the fish with one beaten egg. Once coated, I dredged the fish in crushed pecans and Italian breadcrumbs. I filled a skillet with enough olive oil to cover the bottom of the pan and heated the oil until hot. I added the fish to the pan when the pan and oil were hot. The fish needed about five to ten minutes per side. It had a brown crust outside and white flaky inside.
No comments:
Post a Comment