Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo Recipe

Name: Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed potato chips; 1 cup plus 2 tablespoons finely chopped pecans; 1 tablespoon dried cilantro or parsley; 1 teaspoon crushed red pepper flakes; 1 cup milk; 1 egg; 1/4 cup all-purpose flour; Salt and freshly ground black pepper; 1/2 cup unsalted butter; 4 (6-ounce) red snapper fillets; 1/2 cup mayonnaise; 1/2 cup honey mustard; 1 medium red bell pepper, chopped; 3 large shallots, chopped; 2 teaspoons chopped fresh basil leaves

Servings: persons

2 cups crushed potato chips
1 cup plus 2 tablespoons finely chopped pecans
1 tablespoon dried cilantro or parsley
1 teaspoon crushed red pepper flakes
1 cup milk
1 egg
1/4 cup all-purpose flour
Salt and freshly ground black pepper
1/2 cup unsalted butter
4 (6-ounce) red snapper fillets
1/2 cup mayonnaise
1/2 cup honey mustard
1 medium red bell pepper, chopped
3 large shallots, chopped
2 teaspoons chopped fresh basil leaves

1
To make the snapper: Toss the potato chips with 1 cup of the pecans, cilantro, and crushed red pepper and spread on a large plate.
2
In a mixing bowl, whisk together the milk, egg, and flour.
3
Season with salt and pepper.
4
Heat the butter in a large saute pan over medium-high heat.
5
Dip each fillet in the batter, then dredge in the pecan-chip mixture and place in the pan.
6
Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
7
Meanwhile, to make the sauce: Whisk the mayonnaise and mustard together in a small bowl.
8
Stir in the red pepper, shallots and basil.
9
Place 1 snapper fillet on each plate and spoon sauce over the top.
10
Sprinkle with remaining pecans and serve immediately.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups crushed potato chips, 1 cup plus 2 tablespoons finely chopped pecans, 1 tablespoon dried cilantro or parsley, 1 teaspoon crushed red pepper flakes, and more.

Yes, Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo

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