| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
American |
American, Main course |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
White flour |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground thyme |
| 4 |
ts |
Paprika |
|
|
Salt |
| 4 |
|
Red snapper fillets- 1 1/2 lbs. or 4 chicken breasts; boned and skinned or 4 fillets sea bass, trout or flounder |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Peanut oil |
|
|
Toasted Pecan Butter; (see recipe) |
INSTRUCTIONS
TO PREPARE: For the snapper, mix first 5 ingredients plus 1 1/2 teaspoon
salt in a medium bowl to make a seasoned flour. Dip each red snapper fillet
in milk, then dredge in the seasoned flour.
TO COOK: Heat oil in a large skillet. Add snapper fillets; sauté, turning
once until golden brown, about 6 minutes. Remove snapper fillets; cover and
keep them warm. Remove and discard pan drippings.
Prepare the Toasted Pecan Butter recipe in this cookbook.
TO SERVE: Transfer a snapper fillet to each warm dinner plate. Spoon a
portion of the Toasted Pecan Butter over each fillet and serve immediately.
NOTES : Quick-cooked fillets with a meunière sauce.
Recipe by: Cook's Magazine May 1990
Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4,
1998
A Message from our Provider:
“St Valentine found true love – Jesus”