How to Make Pan Fried Snapper with Creole Cream Sauce

Snapper fillets in oat crust, served with Creole cream sauce.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 snapper fillets (6oz. to 8oz. each), skinned
• 4 tablespoon all-purpose flour
• 1 tablespoon seafood seasoning, or Old Bay Seasoning
• salt and black pepper
• 1-1/2 rolled oats
• 1 egg beaten
• 1-tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1/4 cup light cream
• 1 tablespoon coarse ground mustard
• 1 tablespoon lemon juice

1. Rinse fillets and dry with paper towels.
   
   Crack and lightly beat egg in a pan. Place all-purpose flour in another pan or dish. Mix the all-purpose flour with seafood seasoning, salt and pepper.

2. Roll both sides the fish fillets in the seasoned flour, dust off excess. Dip fillets in the egg, coat evenly. Press well the ground oats onto both sides.
   
   Put the fillets in the refrigerator for 15-20 minutes or until ready to cook.

3. In a large, heavy skillet, heat the oil and butter over high. Fry the fillets for about 4 minutes on each side or until lightly browned and cooked. Transfer to platter and drain on paper towels, keep warm.

4. Discard about 2 tablespoons of fat/grease from the skillet. Stir in the mustard, cream, lemon juice, salt and black pepper.
   
   Heat the sauce but do not let it boil otherwise it will turn bitter. Taste and adjust the seasoning, add salt and pepper if desired.
   
   Drizzle sauce over fish and serve.