Creole Snapper with Crispy Spicy Onions

Name: Creole Snapper with Crispy Spicy Onions
Ingredients: 1 garlic clove, crushed; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 2 tablespoons olive oil; 250 ml creole sauce; 1 tablespoon Cajun spices; 1 tablespoon plain flour; 2 onions, thinly sliced and separated into rings; 4 snapper fillets, 175 g each, cut in half lengthways; juice of 2 limes; oil, for deep-frying; 2 tablespoons full-fat milk; flat-leaf parsley, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Ingredients

4 snapper fillets, 175 g each, cut in half lengthways
juice of 2 limes

Fish course
Starter
Pescatarian

Method

Place the fish in a non-reactive dish, toss gently with the lime juice, garlic and some salt and pepper and leave to marinate for 30 minutes. Remove and dry on kitchen paper.
Heat the oil in a frying pan and, when it is hot, add the fish and fry for 1–2 minutes on each side, until golden. Remove to a plate. Add the creole sauce to the pan, top with the fish, co