Fish Sticks for Adults

We've learned that we really like Red Snapper, so we were looking forward to trying this new recipe, even though we realized it would take a fair amount of our grocery budget for the month. (Red Snapper is not an inexpensive fish.)

Basically, these are fish sticks. However, instead of serving them with french fries and tartar sauce, these have a fancy white sauce to pour over them. Unfortunately, we didn't necessarily care for the sauce, but the fish sticks themselves are delicious.

Pargo Perlan (or Red Snapper Fingers)

• 2 pounds red snapper fillets
• Juice of 1 lemon
• 2 eggs, beaten
• 1 cup bread crumbs
• 1/4 cup olive oil
• 1/4 cup peanut oil
• 1/4 cup butter
• 3 tablespoons flour
• 1 cup milk
• 1 cup sherry
• 1 hard-boiled egg, chopped
• Parsley, chopped

Cut fillets into 3x1" strips. Marinate in lemon juice seasoned with salt and white pepper. Dip into eggs, then bread crumbs. Heat the oils (but not the butter) in a skillet, then brown the fish. Drain, set aside, and keep warm.

Melt butter in another skillet, then stir in the flour. Whisk in the milk until thickened. Stir in the sherry and season with salt and pepper. Pour the sauce over the snapper fingers.

Serve immediately, garnished with chopped eggs and parsley.

Note: While we did serve it immediately the first night, we also served it again as leftovers and actually preferred them the second night. That could be due to the fact that our tummies were filled with football snacks from the afternoon game the first time around!

We liked the sauce on the rice much better than on the fish!