Snapper with Spicy Crab-and-Andouille Sauce

1. 1

   In a medium skillet, combine the crab, andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and simmer over moderate heat until the liquid has reduced by half, about 4 minutes.

2. 2

   Reduce the heat to moderately low and add 3 or 4 tablespoons of the butter, shaking and swirling the pan until it is melted.

3. 3

   Continue adding the butter a few tablespoons at a time, shaking and swirling the pan until all of the butter is incorporated and the sauce is thick and creamy; do not let the sauce boil.

4. 4

   Season with salt and pepper and keep warm over very low heat.

5. 5

   Put the rice flour in a shallow bowl and season it with salt and pepper.

6. 6

   In another shallow bowl, whisk the egg with the milk and water.

7. 7

   Dip the snapper fillets in the egg wash, then dredge them in the rice flour, pressing to help it adhere.

8. 8

   In each of 2 very large skillets, heat 1/4 cup of the oil until shimmering.

9. 9

   Add the snapper fillets to the skillets and fry over high heat, turning once, until golden and crisp, about 6 minutes.

10. 10

    Spoon the sauce over the fillets.

* Per serving · 4 servings · Values may vary.