Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
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 |
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:
1. 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.
2. 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.
3. Meanwhile, to make the sauce: Whisk the mayonnaise and mustard together in a small bowl. Stir in the red pepper, shallots and basil.
4. Place 1 snapper fillet on each plate and spoon sauce over the top. Sprinkle with remaining pecans and serve immediately.
|
|