This Valentine’s Day, my husband and I didn’t have any big plans to go out for a fancy dinner so, I stopped by the Cortez Bait and Seafood Market and picked up some oysters in the shell (a little aphrodisiac appetizer) and some ultra-fresh snapper. “Wire,” who runs the market, says the snapper just arrived from the boat that morning. I smelled it, and there was no “fishy” smell at all, so I knew it was going to be delicious.
I’m lucky that my husband happens to be a good cook, so I knew he could take this beautiful fish and work some magic. And I was right! He whipped up this decadent almond-crusted preparation that was light, flaky, buttery and totally indulgent! We were both so impressed, we decided it was our new Valentine’s Day tradition. I convinced him to jot down the recipe so we could share the love. Enjoy!
Sam’s Almond-Crusted Snapper
4 Snapper Fillets
1 Stick Butter
1 Cup Flour
1/2 Cup Panko Bread Crumbs
1 1/2 Cups SLICED Almonds
1 1/2 Cups Milk
Salt, Pepper, Cajun Seasoning
Optional: Cayenne or Smoked Paprika
Wash and pat dry the Snapper fillets. Sprinkle with a little salt and Cajun seasoning. Using three shallow dishes, make the following:
– Flour mix: Flour, salt, pepper, Cajun seasoning, (optional cayenne or smoked paprika)
– Egg Wash: Combine 2 eggs w/ 1 ½ cups milk
– Almond mix: combine SLICED Almonds and Panko Bread Crumbs
Take slightly seasoned fish and dip into egg wash then into flour mix, back into egg wash and then into almond mix. Press the almonds firmly into the fish to ensure that they coat it well. You can add a bit more salt and other seasonings to your taste at this time.
Heat a large cast-iron skillet over medium-high heat. Add 1 stick of butter to the pan and melt it. Brown butter is good. Cook the fish fillets in the skillet on one side for about 3-5 minutes. Turn when browned well. Cook on other side until brown. Cover if filets are very thick to ensure that the inside cooks – but don’t overcook. Squeeze juice of 1/2 lemon over fish and remove from pan. Place on paper-towel on a plate and let sit for 1 minute.
Serve with lemon wedges and lots of love.