Crispy sweet potato crusted Snapper

Original post: http://greedygirlcooks.blogspot.com/2014/03/crispy-sweet-potato-crusted-snapper.html

Ingredients

Sweet potato strings

½ large potato

Spiral veggie slicer (click here)

Sweet potato batter

2 cups sweet potato

2 tablespoons flour

1 ¾ cup milk

1 egg

1 tablespoon onion powder

1 teaspoon garlic powder

½ teaspoon cayenne pepper

1 ½ teaspoon Lawry’s

Seasoned fish filet

4 snapper fillet

1½ teaspoon salt

½ teaspoon black pepper

2 teaspoon. oil

Wine sauce

4 tablespoons Thyme lemon compound butter (click here)

1 cup White Zinfandel

2 teaspoon. vinegar

1 teaspoon. sugar

1 shallot/onion finely chopped

Instructions

• Preheat deep fryer to 340 degrees
• Season fish filets with salt, black pepper and oil
• Take one very large sweet potato that has been washed and peeled. Cut in half and make veggie strings with the peeler, set aside in a dish of cold water
• Chop up the other half of the potato (which should yield around 2 cups) and blend into a fine batter with the rest of the sweet potato batter ingredients
• Once you’re ready to fry pat dry the sweet potato strings
• Place some flour in a shallow dish; dredge the fish in the flour then dip in the sweet potato batter then back into the flour.
• Take a sizable portion of the sweet potato strings and press onto one side of the battered fish,(it will stick) drop in the hot oil for about 3 minutes
• Remove from the oil, drain and slightly cool it, while raising the temperature to 375.
• Once the oil is at 375 place the fish back in the oil, in another 3 minutes or less the fish and potato will be a very crispy golden brown
• Once you have done the previous steps for all pieces of fish, pat dry the remaining sweet potato strings and double fry in the same manner and use as a garnish

For the sauce

• Lightly sauté shallots/onions on the butter
• Add wine, vinegar and sugar bring to a boil, reduce and thicken

Greedy Tips:

• You need a deep fryer for this to work properly or a deep pot with a thermometer
• Make sure you get fresh thick filet cuts, this ensures that the fish is flaky and tender when fried
• Your sweet potato batter should be the consistency of a thick pancake batter not a runny crepe
• When you dip the battered fish back in the flour this creates a glue that the sweet potato strings will stick to.
• If your having problems with the potato strings sticking, just flour, batter and flour this fish as normal and fry them separately. when you done the fish fry the potato strings and and garnish.
• Don't fry for too long on the second fry, it can easily burn, the minute it gets golden brown remove it from the oil
• The batter recipe can coat at least 8-10 filets, I had a good amount left over. So if your doing more than 4 filets you don't need to increase the batter ingredients.