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🍽️ Crispy Breaded Red Snapper Fillets with Sweet and Sour Peas

591 kcal · 30 min · 4 servings

Ingredients

• 4 Red Snapper fillets (each 180 g)
• Salt
• Pepper (from the mill)
• Flour
• 2 Eggs
• 100 g Sesame seeds
• 4 tbsp Oil
• 100 g Shallots
• 2 tbsp Butter
• 1 tbsp Sugar
• 2 tsp Vinegar
• 300 g Frozen peas
• Mint
• Lemons (for garnish)

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fillets completely dry with kitchen paper.
3. 3. Season the fish on both sides with salt and pepper.
4. 4. Spread the flour on a flat plate.
5. 5. Spread the sesame seeds on a second flat plate.
6. 6. Loosely beat the eggs in a deep bowl with a fork.
7. 7. Coat the fish fillets first in the flour mixture.
8. 8. Then dip the floured fillets into the beaten eggs.
9. 9. Finally press the fillets firmly into the sesame seeds so they are completely covered.
10. 10. Heat the oil in a large frying pan over medium heat.
11. 11. Fry the fillets on the first side for about 3 to 4 minutes until golden brown.
12. 12. Turn the fillets and fry them on the second side for another 3 to 4 minutes.
13. 13. Remove the finished fillets from the pan and keep them warm.
14. 14. Peel the shallots and chop them finely.
15. 15. Heat the butter in the same pan.
16. 16. Sweat the chopped shallots in the hot butter until translucent.
17. 17. Sprinkle the sugar over the shallots.
18. 18. Fry the sugar briefly until it caramelizes and turns brown.
19. 19. Pour the vinegar into the pan.
20. 20. Add the peas to the pan and stir everything well.
21. 21. Cover the pan and let the peas cook for 8 minutes.
22. 22. Finally season the peas with salt and pepper to taste.
23. 23. Pick the mint leaves off the stems and chop them finely.
24. 24. Stir the chopped mint into the peas.
25. 25. Serve the fish fillets on plates next to the pea pan.
26. 26. Garnish the dish with lemon slices.
27. 27. Serve the rice separately alongside.

Nutrition per serving

• kcal: 591
• Protein: 42 g · Fett/Fat: 37 g · Carbs: 21 g