Yellowtail, mangrove or mutton snapper fillets
(chicken breast fillets may be substituted)

2 eggs beaten
Flour
Ritz cracker crumbs
Butter
Extra virgin olive oil
Chopped garlic
Fresh chopped parsley
Lemon or lime
Salt and pepper
Nutmeg

This nice mutton snapper caught by John Gomez from Hanover, MA will taste great using Capt. Gary Dickinson’s recipe for Cracker Crusted Snapper.

Season flour with salt and pepper; season beaten eggs with salt, pepper and nutmeg. Dredge fillets in flour, then egg, then Ritz cracker crumbs. In large skillet over medium heat, add 4 tablespoons extra virgin olive oil and 1 tablespoon butter. Fry fillets for 5 to 7 minutes per side depending on thickness or until golden brown. Add more oil if necessary.

Sauce: In small saucepan over medium heat melt one stick of butter. Add garlic and lemon or lime. Let cook for 8 minutes, add parsley and pour over fillets.

ENJOY!