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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate