Pan-Fried Yellowtail Snapper with Key Lime Tartar Sauce

INGREDIENTS:

• 4 8-10 oz yellow tail fillets
• 1 clove fresh Garlic mince
• 4 oz Olive Oil
• 6 oz Vegetable or Canola oil
• 4 TBs Paul Prudomme’s Seafood Magic
• 12 Fresh Key limes juiced
• 8 oz all purpose Flour
• 6 oz Cornmeal
• 4 oz Relish
• 24 oz Mayonnaise
• 1/2 Medium Onion Diced
• 1/2 tsp Lea & Perrin’s Worcestershire Sauce
• Salt and Pepper to taste

METHOD OF PREPARATION:

Let’s make the tartar sauce and place it in the refrigerator before getting started on the fish. In a mixing bowl, add the Mayo, diced Onion, Relish, Worcestershire Sauce. a pinch of Salt and Pepper and about 2oz. of fresh Lime Juice. You can add more or less depending on how tangy you like it. Mix well with a whisk and store in the refrigerator.

First thing you want to do is place the minced Fresh Garlic, Olive Oil, Lime Juice and Seafood Majic in a bowl and mix it up really well. This will be the marinade for the Yellowtail, so place the Fillet’s in a tupperware or disposable pan and smother wit the marinade.

Make sure you save some of the lime juice to make the tartar sauce later, or just pick up a few more limes. Preheat the oven to 350 degrees.

Throw the All Purpose Flour and Cornmeal together in a bowl, along with a pinch of salt and pepper and mix well. The cornmeal will add a little crunch factor to the fish, that you normally wouldn’t get using just flour.
Get a Large frying pan and place it on the stove on High Heat WITHOUT putting any oil in it. Now take the fish out of the marinade and place in the flour cornmeal mixture. Coat well on both sides.

Now that the pan is Hot, turn the heat down to Medium/High and add the Vegetable or Canola Oil. I test the heat of the oil by sprinkling a little flour in it. When it starts to sizzle then it’s ready. Place the fillets in the hot oil and let them pan fry for about 30 seconds, or until Golden brown and then carefully flip them over using a pair of tongs.

Turn off the oil and place the fillets on a plate with some paper towels to soak up any excess grease. Place the fish on a baking sheet and place in the oven for about 5 minutes, depending on the thickness of the fish.
This recipe really is good with just about any type of fish, but works well with different types of Snapper. I especially enjoy serving this over a nice crisp cold salad.

I hope you Enjoy it and until next time, keep those lines tight!!!

Chef Frank Mazzarella

ENJOY!