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Mexican Snapper

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Ingredients
  Snapper fillets 2 Pound
  Olive oil 2 Cup (32 tbs) (For Deep Frying)
  Batter 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Vinegar 1 Cup (16 tbs)
  Mustard 4 Tablespoon
  Onion 1 , sliced
  Sweet gherkins 2 Tablespoon
  Black olives 1 Tablespoon
  Green olives 1 Tablespoon
  Capers 1 Tablespoon
  Lemon 1
  Parsley 2 Tablespoon
Directions

Cut the fillets into 1 inch (2 1/2 cm) cubes and coat the fish in the batter and fry in olive oil.
Let drain and cool.
Mix wine, olive oil and vinegar, dash of mustard, salt and pepper, sliced onion rings, gherkins (about 4 slices), olives, capers and juice of 1 lemon.
Cover the fish and let stand in this marinade for about 2 hours at room temperature before serving serve cold with either tartare, egg or mayonnaise sauce.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish

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