These fillets are great as a main course all on their own or, try them as a brunch by placing a poached egg on top of a fillet and coating the whole with Hollandaise Sauce.
- 6 fillets of red snapper
- 3 eggs, beaten
- 1/4 cup 10% cream
- fine dry bread crumbs for coating, seasoned
- corn meal for coating, seasoned
- salt and pepper for seasoning
- 3 tbsp chopped fresh tarragon
- oil for frying
Season the fillets with salt and pepper. Combine eggs, cream and tarragon. Dip the fillets in the egg mixture, coat lightly with bread crumbs, dip back into the egg mixture and dredge in cornmeal making sure to coat each fillet well.
Set aside for 1 - 2 hours.
When you're ready to serve them, fry the fillets in oil until golden, drain on paper towel, and serve with lemon wedges on the side.
I'm not sure where I first saw the idea for the brunch dish, but over the years, I've made it with various kinds of fillet and it's always been wonderful. We especially like to use it at the cottage in summer with all the perch and bass the boys pull out of the lake. And, it makes a nice change of pace from the usual Eggs Benedict.
- Yields: Serves 4 - 6, depending on their appetites!
- Preparation Time: 30 minutes plus 2 hours
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