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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have not made this - putting it on here for later. From recipe book (SL): A buttery artichoke and almond topping smothers this skillet-fried supper. Just add sliced tomatoes and crispy salad greens for a complete meal. Ingredients:
4 red snapper fillets |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 large egg, lightly beaten |
1 cup milk |
1/2 cup all-purpose flour |
1 tablespoon vegetable oil |
1 (14 ounce) can artichoke hearts, quartered and drained |
1 cup mushroom, fresh and sliced |
1/4 cup butter, melted |
1/3 cup almonds, sliced and toasted |
1 teaspoon worcestershire sauce |
1 teaspoon lemon juice |
1 teaspoon tarragon vinegar, white wine vinegar an acceptable substitute |
Directions:
1. Sprinkle fillets with salt and pepper. Combine egg and milk in mixing bowl, mix well. Dip fillets in mixture, and dredge in flour.
2. Pour oil to depth of 2 in dutch oven and heat to 350.
3. Fry fillets in 2 batches in hot oil for 5 minutes or until golden, turning to brown both sides. Drain on paper towels, move to serving platter and keep warm.
4. Cook artichoke hearts and mushrooms in butter in a large skillet over medium-high heat, stirring gently until mushrooms tender. Add almonds and remaining three ingredients; cook 1 minute. Spoon over fish, serve immediately.
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