RICHARD
SHRIMP ALFREDO - RECIPE
- 1. Rinse snappers well with water.
- 2. On a cutting board, create 3 deep slits on both sides of the snappers.
- 3. Place snappers in a bowl as you go.
- 4. When done, we are going to season.
- 5. Pour lime juice, garlic, pepper, salt, oregano, onion powder and adobo over the fish and mix in well into the fish.
- 6. Cover and refrigerate for a minimum of 4 hours but overnight would be preferred. I have even seasoned for 36 hours. The flavors get super into the fish. Yum!
- 7. When ready to make, use the largest non-stick frying pan you have. Add enough oil to cover at least 1-1/2 inches of depth.
- 8. Heat the skillet for a few minutes over medium heat. In the meantime, dredge the snapper.
- 9. Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy.
- 10. Fry for a few minutes on the first side but do not turn until it is ready. Just check by lifting a little to make sure the snapper is golden. That is a sign, especially at medium heat that is is ready to be turned over.
- 11. Once you turn over, dredge the cooked side with the oil a couple of times to make sure the top stays nice and hot.
- 12. Total time should be no longer than 15 minutes for frying. But of course, not all stoves are the same so keep an eye on it the entire time.
- 13. Serve with your favorite sides. We like to serve with rice and beans. All these recipes are on my blog as well.
