Fried Snapper with Nuoc Nam Sauce
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- 1/2 cup milk
- 1/2 cup half-and-half
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Canola or peanut oil
- 4 (6-ounce) yellowtail snapper fillets
- Hot cooked sticky rice
- Nuoc Nam
- Diced mango
- Thinly sliced jalapeño
- 1. Combine first 3 ingredients in a large shallow bowl. Combine flour and cornstarch in a separate large shallow bowl.
- 2. Pour oil to depth of 1 inch in a deep skillet or Dutch oven; heat to 350° to 360°.
- 3. Place snapper in flour mixture, coating both sides and shaking off excess. Dip snapper into egg mixture and then back into flour mixture, shaking off excess.
- 4. Place immediately into hot oil, and fry 3 minutes on each side or until golden brown and crispy. Serve immediately over hot cooked rice with Nuoc Nam, mango, and jalapeño.
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