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Tortilla Crusted Snapper With Cilantro-Lime Salsa


Course : Salsas
Serves: 8
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Ingredients:


8 medium red snapper fillets

2 cups flour

4 large eggs -- beaten

12 large corn tortillas -- 1/4 inch strips

1/2 cup olive oil

---cilantro-lime salsa
 

Preparation / Directions:


Dust fillets on both sides with flour, then dip in eggs, then into tortilla strips. Press firmly so tortilla strips crust fillets. Pour olive oil into large skillet and place over medium heat. Sauté‚‚ fillets for 40 seconds on each side. Remove to a baking dish. Bake fillets in preheated 350F oven 7-10 minutes or until done. Serve with Cilantro-Lime Salsa on the side.

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