Citrus Butterfly Flavoring

FRIED RED SNAPPER BITES

Prep Time 20 mins / Cook Time 15 mins / Total Time 35 mins

Ingredients

 

CITRUS BUTTERFLY "REMOULADE" FLAVORING

• 1/2 cup Dijon 
• 1/3 cup mayonnaise
• 3 tablespoons chopped parsley
• 3 tablespoons minced shallot
• 3 tablespoons minced celery
• 1/4 cup minced dill pickles
• 1 tablespoon minced garlic
• 1 tablespoon prepared horseradish
• 1 tablespoon cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon CITRUS BUTTERFLY FLAVORING
• 1 teaspoon Worcestershire sauce

 

SNAPPER

• 2 pounds skinless snapper fillets
• Salt
• 2 eggs, lightly beaten
• 1/4 cup yellow mustard (Dijon is fine)
• 1 tablespoon CITRUS BUTTERFLY FLAVORING
• 3 tablespoons heavy cream or half and half
• 1 sleeve Saltines crackers
• Peanut oil for frying

 

Instructions

Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow. 

 

Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, CITRUS BUTTERFLY FLAVORING and heavy cream.

 

Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F. 

 

While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized. 

 

Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.