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INGREDIENTS
10oz Red Snapper
2 Cups Buttermilk
1 Cup Flour
Salt & Pepper to taste
1 Cup Pecot Bread Crumbs
Tble Chopped Pecans
PROCEDURE
- Dip Snapper in buttermilk and then into flour.
- Add salt and pepper.
- Add pecans to bread crumbs.
- Dip again in buttermilk and then into pecot breadcrumbs.
- Put snapper in hot buttered pan or grill.
- Turn snapper 3-5 minutes or until golden brown.
Bourbon Sauce:
1/2 oz Rum
Tble Butter
1/4 cup of Demi Glaze
PROCEDURE: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.
