From mid-June through the end of July, you can find the Penders on the beautiful blue Gulf Coast catching red snapper (when we’re not handling client requests, of course!). The thrill of a “fish on” and reel fight can’t be beat. If you’re lucky, we may even share some of our fresh catches!
Here is one of our family favorite recipes for Red Snapper Francese. This tender, buttery entrée is sure to become your favorite way to prepare fish. We like red snapper for its thick, flaky filets that melt in your mouth. Save this recipe for any special occasion!
¼ cup margarine
¼ cup olive oil
2 TB flour
¼ cup lemon juice
⅓ – ½ cup white wine (chardonnay is recommended)
1½ TB “Better than Bouillon” chicken flavoring
1-1½ cups water
2 TB minced garlic
High smoke point oil for frying fish, such as vegetable or grapeseed oil
2 large eggs
1 cup milk
1½ cups fish fry flour (Austin House is the brand we recommend)
4-5 fresh red snapper filets (skinned, de-boned and rinsed)
- In a saucepan over medium low heat, melt margarine into olive oil. *Alternatively, you can use a deep-dish electric skillet to make this sauce and keep it warm.
- Once margarine is melted into oil, sprinkle flour and whisk constantly until a thickened roux or gravy-like consistency forms, approx. 5-8 minutes. Make sure to break up any lumps of flour.
- Turn heat to low and add lemon juice, white wine, chicken flavoring and 1 cup of water and continue to whisk together the sauce for another 2-3 minutes. If the sauce is still thick like sawmill gravy, add an additional ½ cup of water. You want a tomato soup consistency, but not a chicken broth consistency. Take a taste test here and add additional lemon juice, white wine, or chicken flavoring to your taste preference.
- Once consistency and flavor are to your liking, cover and keep this sauce on low/simmer heat.
- Heat fish frying oil in a cast iron skillet or electric fryer to 375 degrees.
- Prepare egg wash by beating 2 eggs and milk with a fork in a shallow dish large enough to hold 1 fish filet.
- Pour fish fry flour into a second shallow dish large enough to hold 1 fish filet.
- Take fresh red snapper filets and dip, one at a time, in the egg wash mixture, then coat in the fish fry flour. *Alternatively, you can use other flaky white fish filets for this recipe.
- Drop coated red snapper filets in the frying oil and cook 4-6 minutes (depending on the size of the filets) until just golden brown, then drain briefly on paper towels to soak up excess oil.
- Transfer fried filets to the warm francese sauce to finish cooking. Snapper will hold in the warm sauce until ready to serve.
Serve the red snapper francese over angel hair pasta, rice, or with a side salad.