I hope you are all having a FAB Thursday so far!
This week has been insanity for me. All the BC’ers know that Monday was when the HST went out and PST & GST came back which paired with the long weekend and end of the month, caused me lots of headaches at work. Thankfully it is over and we can move on!
On the bright side (literally) us BC’ers also got some amazing weather over the Easter weekend. It was soo needed after the rainy & dreary weather we’ve had for the past 7 or 8 months. People can say what they want about us being lucky it doesn’t snow here, but over half a year of darkness can be difficult to deal with too.
Since the weather was so great, we got our patio and outdoor furniture cleaned up, and spent the whole day outside. I did a little of this…
And a little of that…
Notice I still have the beer. I wish I could say it was the same one, but it really, really wasn’t.
It was lovely! I hope you had a wonderful weekend, whatever you were doing.
I have a yummy recipe for you today. Mr. Delish and I couldn’t figure out dinner the other day, so we decided to go over to the seafood shop to see what they had fresh that day.
Turns out they had some lovely fresh snapper filets on special so we ended up grabbing some of those.
Since I am obsessed with coating seafood in Panko (evidenced here, here, here) I decided to roll with that good ol’ standby for this fish too. I fried it up in a cast iron skillet and served it along with some sweet, spicy and smokey chipotle “tartar” sauce.
The tartar sauce term is used loosely here, please no emails telling me I don’t know what tartar sauce is. I do, I know it well and I would swim in it if I could.
Miss Delish asks:
What’s the weather been like in your neck of the woods?
If you could live in any area solely for the weather, where would you live and why?
Delicious crispy fried snapper with a spicy, sweet and smokey twist on tartar sauce!
- 6 snapper filets
- 1 cup flour
- 1 egg
- 1 tbsp water
- 2 cups panko breadcrumbs
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chipotles in adobo sauce
- 1 tbsp honey
- Salt and Pepper to taste
- Vegetable Oil for frying
Start with 3 shallow bowls, in the first put the flour and season with salt and pepper, in the second add the egg and water and beat to combine, in the last dish add the panko.
Bread the filets by first dipping the fish into the flour to coat, shaking off the excess. Then place the filet into the egg wash, letting the excess drip off. Lastly, dip the fish into the panko and press the panko onto the fish to coat thoroughly. Place the breaded filet on a baking sheet lined with wax paper. Repeat with the remaining filets.
Once all of the fish has been breaded, cover the baking sheet with foil and place it in the fridge for about an hour or so. This will help the breading to stick to the fish.
While the fish is in the fridge, add the mayonnaise, sour cream, chipotles, and honey into a food processor. Blend until smooth and combined. Season to taste with salt and pepper and blend again. Pour into a dish and refrigerate until you're ready to use.
When the hour of fridge time is almost up, get a cast iron skillet over medium high heat. Add enough oil to come 1 inch up the side of the pan. Heat the oil until a panko crumb dropped into the oil starts bubbling and frying without dropping to the bottom.
Fry the fish in batches, for about 2-3 minutes on each side, until nice and golden brown. Remove the cooked filets to a plate lined with a stack of paper towels to absorb the excess oil. Season with salt while they're still hot. Repeat with the remaining fish.
Serve with the chipotle sauce for dipping Enjoy!