Lunch: Snapper with Spicy Crab-and-Andouille Sauce

This recipe includes superfoods such as:

Lemon

Health benefits of Snapper with Spicy Crab-and-Andouille Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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

Instructions

In a medium skillet, combine the crab, andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and simmer over moderate heat until the liquid has reduced by half, about 4 minutes. Reduce the heat to moderately low and add 3 or 4 tablespoons of the butter, shaking and swirling the pan until it is melted. Continue adding the butter a few tablespoons at a time, shaking and swirling the pan until all of the butter is incorporated and the sauce is thick and creamy; do not let the sauce boil. Season with salt and pepper and keep warm over very low heat.
Put the rice flour in a shallow bowl and season it with salt and pepper. In another shallow bowl, whisk the egg with the milk and water. Dip the snapper fillets in the egg wash, then dredge them in the rice flour, pressing to help it adhere.
In each of 2 very large skillets, heat 1/4 cup of the oil until shimmering. Add the snapper fillets to the skillets and fry over high heat, turning once, until golden and crisp, about 6 minutes. Spoon the sauce over the fillets.

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