Red Snapper Fillets coated in Plantain Chips make an unusual and delicious meal and are even perfect for Passover. You can use any firm fleshed white fish like grouper, mahi mahi or halibut instead of snapper for this easy recipe. The crushed plantain chips give a great coating to the fish fillets. They provide a real crunch depending on how finely you grind them. Serve with Blackberry-Mango Salsa and Quinoa made with sautéed garlic, onion and toasted coconut for a wonderful dinner.
Should you not be fan of plantain chips, use crushed potato chips, taro chips or pretzel chips. All these choices will give your fish a noisy crunch. Once I’ve browned the fish, I always want to make sure it’s cooked through by cutting into it carefully with a sharp knife. If the fish is opaque, it’s done. Snapper cooks through faster than mahi mahi. If you see that your fish is underdone, place it in a 400 F. oven for about 5 minutes or more, depending on the thickness of the fillet.
This recipe for Red Snapper Fillets Coated in Plantain Chips doubles, triples or quadruples easily.
Prep time: 10 minutes
Red Snapper Fillets Coated in Plantain Chips
By Published: March 19, 2014
Yield:
- 2 fillets (2 Servings)
Ingredients
- 2 cups plantain chips crushed-medium/fine
- 1 large egg beaten
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon white pepper
- 2 six ounce red snapper fillets skin off
- 1/2 cup Olive Oil
Equipment
- 2 shallow dishes
- 1 medium skillet
- 1 slotted fish spatula
- 2 slotted racks
Directions
- Beat egg with salt and pepper in a shallow dish. Set aside.
- Pour plantain crumbs into the 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. Sauté 4 minutes on one side before slowly turning them over and browning on the other side. Remove fillets with spatula and drain on slotted rack. Serve hot or at room temperature.
