Ingredients
Snapper:
- 2 cups crushed potato chips
- 1 cup plus 2 tablespoons finely chopped pecans
- 1 tablespoon dried cilantro or parsley
- 1 teaspoon crushed red pepper flakes
- 1 cup milk
- 1 egg
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 1/2 cup unsalted butter
- 4 (6-ounce) red snapper fillets
Mayonnaise:
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- 1 medium red bell pepper, chopped
- 3 large shallots, chopped
- 2 teaspoons chopped fresh basil leaves
Directions
To make the snapper: Toss the potato chips with 1 cup of the pecans, cilantro, and crushed red pepper and spread on a large plate. In a mixing bowl, whisk together the milk, egg, and flour. Season with salt and pepper.
Heat the butter in a large saute pan over medium-high heat. Dip each fillet in the batter, then dredge in the pecan-chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
Meanwhile, to make the sauce: Whisk the mayonnaise and mustard together in a small bowl. Stir in the red pepper, shallots and basil.
Place 1 snapper fillet on each plate and spoon sauce over the top. Sprinkle with remaining pecans and serve immediately.
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By giggles3_5347005
Riverside, CA
on October 04, 2009
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I read the reviews of the other cooks who tried this recipe. One complained that the batter didn't stick to the fish. When I read the recipe it called for ! cup of milk, and just a small amount of flour. This simply didn't make sense so I had a few options... I could try the recipe as is,or think about the a solution to what seemed to be a problem. I decided to try a bit of flour on the snapper first, and then add the fish into the milk, flour and egg seasoned wash. I then took the fish and added it into a large plastic bag where I had placed the dry potato chips and pecan seasoned ingredients, and pressed the mixer into the fish. This worked out really well. From there I followed the rest of the instructions and our meal was delicious! Try this it's excellent.
By kec919_9161042
Arnold, MD
on December 12, 2007
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This recipe was very good, and very kid friendly, both my 6 year old and 4 year old ate it up. I used "Crab Chips" (the chips that have the old bay seasoning on them and it worked great. Next time I will probably make the batter a little thicker to help the breading stick to the fish.
By rgmd13_5770323
Vineland, NJ
on July 21, 2006
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This recipe was listed as EASY? How do you make the coating stay on. When I tried to coat the fish, the coating came right off, it didn't adhere to the fish. Also, the fish came out rubbery, not flaky like fish should be. The coating tasted great overall, just on the fish was bad, and didn't stay on.
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