The Caribbean Room'S Red Snapper - cooking recipe

Ingredients

1/2 lb unsalted butter
1 lb medium shrimp, raw, peeled, deveined
12 large mushroom caps
3/4 cup green onion, chopped
1 lb crayfish tail
1/2 cup white wine
1/3 cup fresh lemon juice
1 tablespoon Worcestershire sauce
4 bay leaves (preferably fresh)
1 teaspoon fresh thyme leave
1 teaspoon white pepper
1 teaspoon salt
1 large egg, beaten lightly
2/3 cup milk
1 cup flour
6 (6 ounce) red snapper fillets
oil, for sauteing

Preparation

To make the sauce.
In a large saucepan, melt the butter.
Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
As the sauce is cooking.
In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
Place the flour in a second shallow bowl or plate.
Place a large skillet over medium heat and warm the oil.
Dip each fish fillet in the egg wash and dredge in the flour.
Pan fry until a light golden brown, turning once.
Place the fillets on serving plates and top with sauce.
Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.