You can use any firm fleshed white fish like grouper or halibut instead of snapper for this easy and delicious recipe. The crushed plantain chips give a great coating and provide a real crunch depending on how finely you grind them. Serve with Blackberry-Mango Salsa and Quinoa made with sauteed garlic, onion and toasted coconut for a wonderful dinner. This recipe doubles, triples or quadruples easily.
Prep time: 10 minutes
Red Snapper Fillets Coated in Plantain Chips
By March 19, 2014Published:
- 2 fillets (2 Servings)
- 2 cups plantain chips crushed-medium/fine
- 1 large egg beaten
- 1/2 teaspoon Salt
- 1/4 teaspoon white pepper
- 2 six ounce red snapper fillets skin off
- 1/2 cup Olive Oil
- 2 shallow dishes
- 1 medium skillet
- 1 slotted fish spatula
- 2 paper towels
- 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.