Potato-Crusted Lyonnaise Fish
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet. Toasted capers and a white wine-butter sauce add flavor.
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Cooking tools:
- French mandoline
- Grater
- Fine-mesh sieve
- Double boiler
- Deep-fry thermometer
- Cooling rack
- Oven
- Stove
- Skillet
- Nonstick skillet
- Saucepan
- Baking sheet
- Slotted spoon
- Colander
- Paper towel
- Whisk
- Spatula
- Dish
- Plate
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 3⁄4 cup white wine
- 2 Tbsp. lemon juice
- 6 whole black peppercorns
- 3 cloves garlic, finely chopped
- 14 Tbsp. unsalted butter, cubed and chilled
- Kosher Salt
- 4 Tbsp. butter
- 1 large onion, halved and thinly sliced lenthwise
- 1⁄4 cup capers
- 2 russet potatoes, peeled
- 1⁄4 cup canola oil, plus more for frying
- 1⁄2 cup flour
- 1⁄2 cup milk
- 1 egg, beaten
- 4 (5-oz.) boneless red snapper filets
- freshly ground black pepper
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