Prep: 12 minutes
Cook: 6 minutes
Ingredients:
1⁄2 cup milk
1⁄2 cup half-and-half
1 large egg, lightly beaten
1⁄2 cup all-purpose flour
1⁄2 cup cornstarch
canola or peanut oil
4 (6-ounce) yellowtail snapper fillets
Hot cooked sticky rice
nuoc nam (recipe below)
diced mango
thinly sliced jalapeño
Nuoc Nam:
1⁄4 cup fish sauce
1⁄4 cup sugar
1⁄4 cup fresh lime juice
1⁄2 jalapeño, thinly sliced
combine all ingredients. makes 3⁄4 cup.
Procedure:
1. Combine first 3 ingredients in a large shallow bowl. combine flour and cornstarch in a separate large shallow bowl.
2. Pour oil to depth of 1 inch in a deep skillet or dutch oven; heat to 350˚ to 360˚.
3. Place snapper in flour mixture, coating both sides and shaking off excess. dip snapper into egg mixture and then back into flour mixture, shaking off excess.
4. Place immediately into hot oil, and fry 3 minutes on each side or until golden brown and crispy. serve immediately over hot cooked rice with nuoc nam, mango, and jalapeño. makes 4 servings.
Recipe Author: Chef Michelle Bernstein
Photo By: Chef Michelle Bernstein/Michy
Restaurant: Michy’s Restaurant, 6927 Biscayne Blvd Miami, FL
Source: http://s3images.coroflot.com/user_files/individual_files/321977_PTegqox9cCt0OgGr3iTclnnGQ.pdf