Fried Snapper

    Fried Snapper


    1 person made this

    Not exactly for the dieters but a perfect way to serve good snapper, in a cream, butter and brandy sauce. So easy too.

    Serves: 4 

    • 1 kg thick snapper fillets
    • salt and freshly ground pepper, to taste
    • flour, for coating
    • 120g tablespoons butter
    • 2 tablespoons finely diced onion shallots
    • 3 tablespoons brandy
    • 1 cup thickened cream

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Sprinkle the fish with salt and pepper and toss in the flour to coat on all sides.
    2. Heat 80g butter in a large heavy frying pan. Place the fish in one layer and brown for 3-5 minutes. Turn with a spatula and cook another 5 minutes, or until just cooked through.
    3. Push the fish to one side of the frying pan and add the diced shallots. Cover and cook 3 more minutes.
    4. Transfer the fish to a warm serving plate. Add the brandy and cream and cook about 2 minutes over high heat. Stir in the remaining butter. Briefly return the fish to the frying pan to coat with the sauce and serve.

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