Snapper With Spicy Crab And Andouille Sauce
Ingredients
- 2 ounces lump crabmeat, picked over (1/4 cup)
- 2 ounces andouille sausage, thinly sliced (1/4 cup)
- 1/2 cup dry white wine
- 3 tablespoons Louisiana Gold Pepper Sauce
- 1 tablespoon fresh lemon juice
- 1 scallion, thinly sliced
- 1 garlic clove, minced
- 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
- Salt and freshly ground pepper
- 2 cups white rice flour or all-purpose flour, for dredging
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/2 cup water
- Six 7-ounce red snapper fillets
- 1/2 cup vegetable oil
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