Scalini’s Red Snapper Francese

2 eggs 1 tablespoon chopped parsley 1 cup all-purpose flour Vegetable oil 6 (2-ounce) pieces red snapper

fillet 2 tablespoons unsalted butter 1 cup vegetable or chicken broth 1 tablespoon fresh lemon juice 1 tablespoon dry white wine

(optional) Lemon wedge or wheel, for garnish

In a pie plate, whisk together eggs and parsley. Set aside. Put flour in a second pie plate. In a large skillet, add enough oil to come to a depth of ¼-inch. Heat over medium high heat.

When the oil is ready, dip the snapper pieces one at a time into the flour, covering all sides. Shake off excess flour and move pieces to egg mixture. Make sure all sides are covered with egg mixture, then allow excess egg to drip back into the pie plate. Carefully slide coated fish into hot oil. Do not crowd pan. Cook for 1 minute per side. The flour and egg mixture will puff and then turn golden brown. As fish finishes cooking, remove each piece and keep warm.

Discard egg mixture and reserve 1 tablespoon flour.

When all fish is cooked, pour out vegetable oil. In the hot pan, add butter and reserved tablespoon of flour. Cook over medium heat until mixture thickens. Add broth, lemon juice and white wine, if using. Whisk together until smooth. Return the fish pieces to the pan and simmer in the sauce until fish is cooked through, about 6 minutes. Transfer the snapper to a warm plate and drizzle the sauce over the top, then garnish with lemon and serve immediately. Serves: 2

425 calories (percent of calories from fat, 46), 48 grams protein, 11 grams carbohydrates, trace fiber, 22 grams fat (4 grams saturated), 274 milligrams cholesterol, 166 milligrams sodium.