This recipe gave amounts, but they were much more than necessary, so when we repeat this with snapper, I think we ought to cut back on some of the ingredients. That may not happen, though; my husband likes to follow directions exactly!
To make this dish, season a fish fillet (the recipe suggested 6 ounce grouper or snapper) with garlic powder, salt and pepper. Coat with flour, then dip in beaten egg and coat with fine bread crumbs. Melt butter (1/2 cup for 2!) in a hot skillet and cook the fish until golden brown. Remove to a platter and pour extra butter over the fish.
Top each fillet with a few slices of lemon and garnish with chopped egg and parsley. As you can see from the picture, the given amounts were much more than just a garnish!
It wasn't much of a chore to eat, though, and even the dirty plate looked decorative. I'm looking forward to the next variation! Here it is - with white tail snapper.
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