Pan Fried Red Snapper
6 fillets of red snapper
3 eggs, beaten
1/4 cup 10% cream
fine dry bread crumbs for coating, seasoned
corn meal for coating, seasoned
salt and pepper for seasoning
3 tbsp chopped fresh tarragon
oil for frying
Season the fillets with salt and pepper. Combine eggs, cream and tarragon. Dip
the fillets in the egg mixture, coat lightly with bread
crumbs, dip back into the egg mixture and dredge in cornmeal making sure to coat
each fillet well.
Set aside for 1 - 2 hours.
When you're ready to serve them, fry the fillets in oil until golden, drain on
paper towel, and serve with lemon wedges on the side.
Yields: Serves 4 - 6,