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Pan Fried Red Snapper With Basil Aioli

Fried Red Snapper topped with creamy basil aioli and topped with lettuce and tomatoes on a soft hoagie roll



makes 1 sandwich

  • 1 6-ounce portion red snapper or whitefish, skin and pin bones removed
  • Kosher salt and ground black pepper
  • 1 tablespoon cooking oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons basil aioli
  • One 6 inch hoagie roll, split
  • One half of a lemon
  • Four slices vine-ripened tomatoes
  • Two leaves butter leaf lettuce

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Cooking Steps

  1. Season the fish with salt and pepper.
  2. Heat the oil in a sauté pan. Meanwhile, place flour in a shallow dish. Dredge fish in flour and pat off the excess. When the oil is hot, sauté the fish for 4 to 6 minutes per 1/2 inch thickness of fish, or until fish flakes when tested with a fork, turning once. Remove from pan; place on a paper towel to drain.
  3. Spread the aioli on the surfaces of the hoagie. Place fish on the roll bottom, squeeze a bit of juice from the lemon half over the fish, and add the tomatoes and lettuce. Add roll top and slice.

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