Red Snapper Louisiane

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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, wine vinegar an acceptable substitute

Recipe

• 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.