Pan Fried Red Snapper With Tarragon Tartar Sauce

Name: Pan Fried Red Snapper With Tarragon Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tarragon tartar sauce; 1/2 cup mayonnaise; 1 1/2 tablespoons minced cornichons; 2 pickled onions from the cornichons jar, minced; 2 teaspoons fresh tarragon, finely chopped; 1 teaspoon fresh squeezed lemon juice; salt and fresh ground pepper; For the fish; 4 six ounce red snapper filets or walleye, skin removed; 2 Udi's plain bagels, set out overnight to stale then ground in a food processor and sifted, or plain breadcrumbs; 1 cup Cup4Cup gluten free flour; 2 1/2 teaspoons paprika; 1 1/2 teaspoons garlic powder; 1 egg; 3/4 cup whole milk

Servings: persons

For the tarragon tartar sauce
1/2 cup mayonnaise
1 1/2 tablespoons minced cornichons
2 pickled onions from the cornichons jar, minced
2 teaspoons fresh tarragon, finely chopped
1 teaspoon fresh squeezed lemon juice
salt and fresh ground pepper
For the fish
4 six ounce red snapper filets or walleye, skin removed
2 Udi's plain bagels, set out overnight to stale then ground in a food processor and sifted, or plain breadcrumbs
1 cup Cup4Cup gluten free flour
2 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 egg
3/4 cup whole milk

1
Combine all the tarragon tartar sauce ingredients into a small bowl. Mix to combine. Taste and season with salt and pepper, stir well and taste again. Adjust the seasoning as necessary.
2
Place the tartar sauce into the fridge to keep it cool.
3
Season the fish with salt and pepper on both sides. Let it sit out to warm-up to room temp.
4
To set up your breading station place the breadcrumbs into a small casserole. In another casserole combine the eggs and milk. Whisk them to combine. In yet another small casserole combine the flour with the paprika and garlic powder and mix the flour to distribute the spices.
5
Place the largest heavy bottomed pan you have over medium heat. (The goal of and success of this dish is to end up with crispy fish. So by no means crowd the fish if you crowd the fish don't blame me for the glop you end up with. If your pan isn't big enough then fry only what fits comfortably in the pan with at least a half inch of space on all sides. When a filet is brown and done remove it to a cooling rack over a sheet tray and keep them warm in a heated 250? F oven while you fry the remaining filets.)
6
Dredge the filets through the seasoned flour making sure it is coated. Shake off the excess flour back into the casserole. Dip the filets into the egg wash making sure to get egg wash under your fingers where you are holding the filet. Hold the filet above the casserole and let some of the excess drip back. Now set them into the breadcrumbs and make sure all sides are coated. Let them sit in the crumbs until you are ready to fry them.
7
If the pan has been sitting on the heat forever then cool it down before adding the oil but if it is a heavy bottomed pan the oil should gently shimmer when added, not quake nor smoke, then you can add the butter and watch it foam. Swirl the pan to distribute the butter.
8
Add the filets, don't crowd them, and brown them on both sides. If for some reason you think, or feel nervous about them browning to fast or not being done in the middle then remove them from the pan and finish them by baking them in a 250? oven.
9
Serve hot with a dollop of tartar sauce and a wedge of lemon.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: For the tarragon tartar sauce, 1/2 cup mayonnaise, 1 1/2 tablespoons minced cornichons, 2 pickled onions from the cornichons jar, minced, and more.

Yes, Pan Fried Red Snapper With Tarragon Tartar Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!