Cayman Islands Almond Tree Snapper with Lemon Herbed Butter

Ingredients:

2 eggs beaten

3 tablespoons of butter

8 ounces of filet (snapper)

1 cup of all-purpose Flour

2 cups of fine breaded crumbs

1 cup of almonds lightly salted

Pinch of black pepper

Pinch of salt

Cooking Instructions:

First rinse the fish filet and pat dry, next season Snapper on both sides with black pepper and salt to taste. In a food processor, run the machine in short bursts and grind the bread crumbs and almonds to a fine powder. In a shallow bowl add the mixture. Place the flour in another bowl and the eggs in a third bowl. Before serving, melt the butter right in a large frying pan, over medium heat. Next dip each side of the fish into the flour first shaking off excess, then in the mixture, then the almond bread crumbs then pan fry fish until golden brown and crusty. Fry the fish for about 2 minutes per side, drain and transfer to a plate and sprinkle with the lemon herb butter.

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