This recipe contains two components your fried fish and then the sauce poured over it. We recommend that you make your sauce first so when the fish is done you can put the sauce over it and serve right away. You can really prepare the fish however you like, Yellowtail Snapper is delicious grilled, fried or sauteed. If you are frying you can use flour, bread crumbs or batter depending on your taste.
Piccata Sauce Recipe
3 TBSP butter
3 Cloves of Garlic
1 TBSP Olive Oil
1 TBSP All Purpose Flour
1 Regular Can of Chicken Broth
2 TBSP Lemon Juice
3 TBSP Capers with Juice
1. Sauté the chopped garlic in the butter. (be careful not to burn the garlic)
2. Add the olive oil and flour, stir until golden brown
3. Add the chicken broth slowly
4. Add the lemon juice
5. Add the capers and juice and let simmer for about 10 minutes
Fried Yellowtail Snapper
6-10 Yellowtail Snapper Filets
2 or 3 eggs mixed in a bowl
3-4 cups of preferred fried fish coating
Canola Oil (I use canola oil but any oil will work)
1. Heat your oil in a pan to a good frying temperature. You can shallow fry if you prefer when using breadcrumbs or flour but you should consider deep frying in a pot if you are using a wet batter.
2. Dip your yellowtail fillets in an egg wash and dust both sides with flour or bread crumbs or you can coat with a batter instead. A simple and very delicious Tempura Batter is 2 Cups Soda or Seltzer Water and 2 Cups Flour mixed together. An easy and tasty Beer Batter would be 2 Cups of Beer and 2 Cups of Flour mixed together. For a light airy batter let it sit in a bowl under a tea towel for 30 minutes before coating fish.
3. Once your Fish is coated, fry to desired crispiness. The longer you keep it in the oil, the crispier it becomes. The temperature you typically want is where the fish inside is cooked and the coating outside is crispy and golden brown.
4. Once complete, pour the Picatta sauce over it and serve immediately.