Potato-Crusted Lyonnaise Fish | Saveur

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
• Kosher salt and freshly ground black pepper, to taste