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Ike Lee Fish-Mom's Version Recipe

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This recipe for Ike Lee Fish-Mom's Version, by , is from Harper Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Harper
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Seasoned Flour--including salt, pepper, paprika, lemon pepper
margarine
olive oil
lemon
white wine
capers

Directions:
Directions:
mix up seasoned flour based on how many fish you will be sautéing.
dredge fish in flour and drop in a skillet of 1/2 cup margarine and 1/2 cup of olive oil

When fish are a pretty brown color take them out and place on a plate on very low in oven. Add a 1/2 cup of water to the pan and bring to a boil while scraping the bottom of the pan to loosen the drippings. Add in the juice of a lemon or 2, 1/4 cup of white wine and continue stirring until it is slightly thickened. If you need to sprinkle a little of the leftover flour mixture into the pan to help thicken. Once the mixture is ready, add the fish back in the pan and sprinkle with a tablespoon or two of capers.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
A beach trip wouldn't be the same without Jay and Jerry's fishing trip! When they were biting we always enjoyed cooking snapper. This is the best recipe ever. After the fish is done, you might even consider adding a little fresh sautéed crabmeat to the top of the fish. Wonderful!
This is also a good recipe base for chicken or veal. You can expand the recipe to cook one fish or 50 fish.

 

 

 

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