This recipe for Red Snapper Fillets (from Kosher by Gloria) is as refreshing as it is tasty. And, with the crunch and sweetness of the plantains, you’ll be sure to win over your guests.
Don’t be fooled, this dish is terrific year-round except, serving during the week of Passover definitely diversifies your entree options.
Also, the fact that the recipes doubles, triples, and quadruples easily makes it ideal for any occasion.
Enjoy — and remember you can substitute the Red Snapper with other white flaky fish too (Halibut, Grouper, etc).
Red Snapper Fillets
Author: Gloria Kobrin
Recipe type: Entree
Prep time:
Cook time:
Total time:
Tasty Red Snapper Fillets.
Ingredients
- 2 cups plantain chips crushed-medium/fine
- 1 large egg beaten
- ½ teaspoon Salt
- ¼ teaspoon white pepper
- 2 six ounce red snapper fillets skin off
- ½ cup Olive Oil
Instructions
- Beat egg with salt and pepper in a shallow dish. Set aside.
- Pour plantain crumbs into other shallow dish.
- Rinse fillets and pat them dry. Dip fillets in crumbs, then in egg and then again in crumbs. Set aside.
- Pour oil in skillet and heat over medium flame. Carefully, slip fish into hot oil. Saute 4 minutes on one side before slowly turning them over and browning on the other side.
- Remove fillets with spatula and drain on paper towels.
- Serve hot or at room temperature.
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