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Amount Measure Ingredient -- Preparation Method
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8 Red snapper fillets
2 c Flour
4 Eggs, beaten
12 Corn tortillas, 1/4" strips
1/2 c Olive oil
Cilantro-Lime Salsa
Dust fillets on both sides with flour, then dip in
eggs, then into tortilla strips. Press firmly so
tortilla strips crust fillets. Pour olive oil into
large skillet and place over medium heat. Saute
fillets for 40 seconds on each side. Remove to a
baking dish.
Bake fillets in preheated 350 degree oven 7-10
minutes or until done. Serve with Cilantro-Lime Salsa
on the side.
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