How to Make Pan-fried Snapper with Creole Cream Sauce
- 1). Rinse fillets and pat dry with paper towels.
Crack and lightly beat an egg in a shallow dish. Place all-purpose flour in another dish. Mix the all-purpose flour with seafood seasoning, salt and pepper. - 2). Roll both sides of the fish fillets in the seasoned flour, then dust off excess. Dip fillets in the egg, coating evenly. Press the rolled oats onto both sides well.
Put the fillets in the refrigerator for 15-20 minutes or until ready to cook. - 3). In a large, heavy skillet, heat the oil and butter on high. Fry the fillets for about 4 minutes on each side or until lightly browned and cooked. Transfer to a platter and drain on paper towels. Keep the fillets warm.
- 4). Discard about 2 tbsp. of fat from the skillet. Stir in the mustard, cream, lemon juice, salt and black pepper.
Heat the sauce but do not let it boil otherwise it will turn bitter. Taste and adjust the seasoning, adding additional salt and pepper if desired.
Drizzle the sauce over fish and serve.