Tortilla Crusted Snapper With Cilantro-Lime Salsa

Recipe Ingredients

8		Red snapper fillets
2 cups	125g / 4.4oz	Flour
4		Eggs - beaten
12		Corn tortillas - 1/4" strips
1/2 cup	118ml	Olive oil
		Cilantro-lime salsa

Recipe Instructions

Dust fillets on both sides with flour, then dip in eggs, then into tortilla strips. Press firmly so tortilla strips crust fillets.

Pour olive oil into large skillet and place over medium heat. Sauteee fillets for 40 seconds on each side. Remove to a baking dish.

Bake fillets in preheated 350F oven 7-10 minutes or until done. Serve with Cilantro-Lime Salsa on the side.

Source:
James Beard - Feb 97 issue Chile Pepper Magazine

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