Garlic Crumbed Snapper

This simple recipe of mine that I have just finished eating this evening has continued to convert many to eating fish over the last 12 years and remains the favourite amongst many a seafood overindulger.

Egg Wash (Enough for about 3 people)

1 x Egg (2 x Eggs if 4+ people)
1/2 Cup Milk (3/4 cup if 4+ people)
3 Teaspoons of Crushed Garlic or 2 large cloves of fresh garlic finely chopped
1/2 Teaspoon of Salt
1/2 Teaspoon freshly ground balck pepper

Mix all of the above together with a fork in a bowl until combined.

I cut my fillets in half or thirds length ways as a preferance but up to the individual.
Place fillets straight into the mix above and roll the fillets around giving them a good coating. I then leave the fillets in there for about 5-10mins before the next stage.

Using Coarse Breadcrumbs from a packet (Fine is ok too) pour a decent amount into another bowl. Taking one piece of fish at a time, give it one more wash around in the mix ensuring some fine garlic accompanies the fillet into the breadcrumbs. Coat the fish in crumbs and push down firmly on the crumbs on each side a couple of times and place onto another plate. Repeat this until all fish is crumbed.

I then heat an electric frying pan or use the BBQ to cook the fish in a combination of oil and butter (be generous).

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Serve with whatever you like. In summer I usually choose a salad and in winter I make a mix of courgettes, whole peeled tomatoes, onions, white wine and garlic to go with it.

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i think you should take over from derrick the chef

I reckon, the way you present the food on the plate is truely professional. What's on the menu for our overnighter chef?

Cheers !!