Sunday, 1 April 2018

We Snapped up this Snapper – Flash Fried in Butter with a Split Sauce


Carole's Chatter: Snapper Flash Fried in Butter


This fish was very fresh so was always going to be a treat – you can't really get it wrong (so long as you don't overcook it).  But the sauce, which tasted ok split so its texture was not right.

Ingredients:

Fresh snapper fillet
Butter and oil
Crème fraiche
Lemon juice
Capers
Small leaf basil
Salt

Method:

I made the sauce in a separate pot – but I think I would have been better to do the fish first, set it aside in foil and then make the sauce in the same pan.

Fry the fish in a generous amount of butter, spending about 2 minutes on one side and only turning over to the other for about 30 seconds.  This means that the presentation side will have a little colour and the fish won't be overcooked.

The sauce is just made by whisking the other ingredients together and heating gently.  It split when I tipped the butter from the fish pan into it.

What sauces do you prefer with white fish?

4 comments:

  1. Nothing like fresh fish! My husband use to go deep sea fishing and come home with fresh fish- it was the best

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  2. I love a lemon caper & butter sauce meuniere. Sounds fancy, but pretty easy.

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  3. Thanks for the idea, I have never thought about flash frying. We usually grill it.
    By the way, I love your comment about the Lamingtons on Claudia’s site!

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  4. I too like lemon-caper sauce -- whether on fish or chicken.

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Your comments are most welcome. Cheers