Recipe

The Caribbean Room's Red Snapper Recipe

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Ingredients

Directions

Step #1 To make the sauce.
Step #2 In a large saucepan, melt the butter.
Step #3 Add the shrimp & mushroom caps & cook for ten mins over medium low heat.
Step #4 Add green onions, & let simmer carefully for 15 mins, crawfish tails, bay leaves, thyme, pepper & salt, worchestershire sauce, wine, lemon juice, stirring every once in awhile.
Step #5 As the sauce is cooking.
Step #6 In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
Step #7 Place the flour in a second shallow bowl or plate.
Step #8 Place a large skillet over med-heat/flame & warm the oil.
Step #9 Dip each fish fillet in the egg wash & dredge in the flour.
Step #10 Pan fry until a light golden brown, turning once.
Step #11 Place the fillets on serving plates & top this with sauce.
Step #12 Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.
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