800g of snapper fillets (red or badejo) with about 10cm length and 1.5cm thickness
1 tablespoon of salt or to taste
1 pinch of black pepper
1/2 cup of all-purpose flour (60g)
2 eggs
1/4 cup of milk (60ml)
14 slices of breaded fish form (340g)
1/2 cup of melted butter (100g)
3 lemon wedges
2 tablespoons of caper, washed and drained
800g of snapper fillets (red or badejo) with about 10cm length and 1.5cm thickness
1 tablespoon of salt or to taste
1 pinch of black pepper
1/2 cup of all-purpose flour (60g)
2 eggs
1/4 cup of milk (60ml)
14 slices of breaded fish form (340g)
1/2 cup of melted butter (100g)
3 lemon wedges
2 tablespoons of caper, washed and drained
Preheat the oven to 250°C (very hot)
Season the fish with salt and pepper. Reserve
In three plates, place separately the flour, beaten eggs with milk, and breadcrumbs
Coat the snapper fillets first in flour, then in eggs, letting excess liquid drip off, and finally in breadcrumbs, pressing gently to adhere. Reserve
Line a large baking dish with aluminum foil and place 2 tablespoons of melted butter
Place in the oven to warm (about 5 minutes)
Distribute the fillets in a single layer in the baking dish and drizzle with the remaining butter
Return to the oven until golden brown (about 10 minutes)
Serve hot with lemon wedges and capers
460 calories per serving
