4-8 oz Snapper Filet
4-Pinch of Black Pepper
4-Pinch of Salt
4C Lightly Salted Almonds
6C Fine Breaded Crumbs
4C all-purpose Flour
8 Eggs beaten
12 Tablespoon Butter
Rinse the fish filets and pat dry and season the Snapper on both sides with salt and black pepper. Grind the Almonds and bread crumbs to a fine powder in a food processor, running the machine in short bursts. Do not over grind or the mixture will become oily. Place the nlit mixture in a shallow bowl, the flour in another bowl and the eggs in a third bowl.just before serving, melt the butter in a large frying pan, over medium heat. Dip each side of the fish in the flour first shaking off excess, then in mixture, then Almond bread crumbs, then pan fry until golden brown and crusty for about 2 minutes per side, then drain and transfer to plate and sene with a lemon herb butter.
LEMON HERB BUTTER
4lb. butter
4 tbs. lemon juice
4 teaspoon dill
4 teaspoon garlic powder
Soften butter by letting sit to room temperature. Then add all ingredients then chill. When served with Snapper place a Lemon twist on top.