Recipe courtesy of Christina Deyo
and
Janette Barber
Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 1268 calorie
- Total Fat
- 94 grams
- Saturated Fat
- 28 grams
- Dietary Fiber
- 7 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.