icon-location San Antonio, TX

Snapper Hemingway

Seafood

Serves 4

Ingredients for Lemon Shallot Butter

¼ cup Shallots, peeled and chopped fine
10 oz Salted Butter, room temperature, cubed 1 inch
2 tbsp Fresh Lemon Juice
¼ cup Heavy cream

Ingredients for Seasoned Flour
2 cups Flour
1 tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp White Pepper
1 tsp Paprika
¼ tsp Salt

Ingredients for Egg Wash
½ cup Milk
1 ea Large Egg
Ingredients for Club Cracker Breading
1½ cup Club Crackers
1½ cup Parmesan Cheese, finely grated

Ingredients for Snapper Hemingway
4 ea (6 oz.) Snapper Fillets
8 oz Jumbo Lump Crabmeat (or other crabmeat picked free of all shell)
1 oz Vegetable oil
8 tbsp Curly Parsley, chopped

Method for Snapper Hemingway

• Preheat oven to 350 degrees.
• Prepare shallot butter: Over medium heat, sauté shallots in 2 oz. of butter until golden brown, about 3 minutes. Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one ounce at a time until thoroughly incorporated. Set aside in warm area.
• Prepare seasoned flour: In a mixing bowl, combine flour, garlic powder, onion powder, white pepper, paprika and salt. Transfer to shallow container large enough to accept fish fillets.
• Prepare egg wash: In a mixing bowl, combine milk and egg, and whisk together. Set aside.
• Prepare club cracker breading: Chop crackers in a food processor until finely chopped. Transfer to a mixing bowl. Add the cheese to the cracker crumbs and mix thoroughly. Set aside.
• Dust the fish fillets in seasoned flour, dip in egg wash, place in the club cracker breading and make sure to coat both sides completely.
• Heat the vegetable oil in a sauté pan over medium heat.
• Add the first fillet and cook on both sides, turning only once, until golden brown on both sides. Remove to a cookie or jelly roll pan. Repeat with the remaining fillets and place in 350 degree oven until firm in the center, about 6-8 minutes.
• Heat crabmeat in a small pan with 3 tbsp. of water. Be careful not to break up the crabmeat. Drain before serving.

701 Bowie, San Antonio, TX, 78205
210-223-3101