• 2 NETUNO Snapper fillets
  • 3 beaten Eggs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup flour
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper

For the sauce:

  • 4 tablespoon butter
  • 2 teaspoon seasoned flour
  • ½ cup white wine
  • ½ cup water
  • ½ cup lemon juice
  • 1 Lemon sliced
  • Parsley, chopped for garnish


  1. Heat olive oil and 2 tbsp. butter in cooking pan.
  2. Season Snapper fillet with salt and pepper.
  3. Prepare the coating mix by mixing flour, paprika, onion powder & garlic powder.
  4. Dust the Snapper fillet with the coating mix and dip on beaten eggs. Make sure to cover both sides thoroughly.
  5. Fry in the pre-heated oil and butter until golden brown. Place Snapper on a plate lined with paper towel and set aside.
  6. Prepare the sauce by melting the remaining butter in the pan. Add a table spoon full of the coating mix into the melted butter and mix. Add white wine and lemon juice and mix. Add in the lemon slice and water and let simmer until thickened.
  7. Plate the Snapper fillets and pour the sauce on top. Garnish green onions. Enjoy!

Servings: 2