ahh, finally a thread i can sink my teeth into...my friends don't call me chef franciase for nothin....
here goes,
Step 1: take snappa and dust in flour, THEN egg, then (either finely chopped cashews, shaved coconut...my favorite
, or any other coating), then back into the flour.
Step 2: take a deep, heavy sauce pan and melt one stick of high fat butter at very low heat. once the butter is fully melted, take a spoon and "clarify" the butter by skimming the fat off the top of the butter....
Step 3: turn heat up to medium, heat up clarified butter, and place snappa fillet in...until it turns
light golden brown.....around 3 - 4 minutes per side assuming using yellowtail or similar thickness filet (mutton takes longer so cook at lower heat)
Step 4: once the fish is flipped and cooked, take a bottle of cooking sherry (publix variety has been working for years) and pour a quarter of a bottle over the fillets and let simmer in the butter and sherry sauce for another minute.
Step 5: take filets out, squeeze fresh lemon and a pinch of salt,....take sherry / butter reduction from pan and drizzle over fillet before serving....and wallah....you will no longer be in the dog house with your signifiant other
Bon Apetit
Frank