This is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via FlickrFrom Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!
Pecan Crusted Red Snapper
From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)
10 ounces Red Snapper
2 Cups Buttermilk
1 Cup Flour
Salt & Pepper to taste
1 Cup Pecot Bread Crumbs
1 Tablespoon Chopped Pecans
Dip Snapper in buttermilk and then into flour.
Add salt and pepper.
Add pecans to bread crumbs.
Dip again in buttermilk and then into pecot breadcrumbs.
Put snapper in hot buttered pan or grill.
Turn snapper 3-5 minutes or until golden brown.
1/2 oz Rum
1 Tablespoon Butter
1/4 cup of Demi Glaze
Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.
Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge