Panfried Red Snapper with Chipotle Butter

Ingredients for Panfried Red Snapper with Chipotle Butter

• 1/2 stick (60g ) unsalted butter, softened

• 1/2 to 1 tablespoon finely chopped canned chipotle chillies in adobo plus 2 teaspoons adobo sauce (from can)

• 1/2 teaspoons salt

• 4 red snapper fillets with skin (675g total)

• 80ml plain flour

• 45ml vegetable oil

• Accompaniment: lime wedges

How to make Panfried Red Snapper with Chipotle Butter

Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.

Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.

Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.