As kids, we grew up on pan-fried Snapper. Every weekend or every other weekend, we used to go down to the Florida Keys and eat the freshest seafood. My favorite- besides lobster and stone crabs- was red snapper (yum, yum, yum). Red Snapper coated in an egg wash and pan-fried to perfection was all I could ask for, a side of lemon butter sauce to coat it, of course.
In New York, it's hard to get my hands on good snapper fillets, but when I do, my belly does a little happy dance; as though I were eight again, off the coast of Miami, happy as can be in the Florida Keys. Those were the days, so I cook this up every once in a while to be reminded of my most cherished memories surrounded by sun and family.
Season fillets with salt and pepper, on each side.
In a skillet, heat about 1/4 cup vegetable oil until hot.
In a shallow dish, whisk together eggs and milk. Dredge each fillet in the egg wash, completely coating both sides of the fish.
Once the oil is hot, cook the fillet, skin side down, until golden brown and the skin is crispy, about 4 minutes. Flip the fillet over and continue cooking until the other side is golden brown and the snapper is cooked through, about 4 more minutes. Continue this process until all fillets are cooked. Remove fillets and place on a plate covered in paper towel to absorb excess oil. Keep warm.
Remove the oil from the skillet and whip clean if necessary. Return to heat and add in butter and lemon, cook for about 1 to 2 minutes (make sure not to burn the butter). Season with salt and pepper, to taste.
Arrange fillets on a serving platter and top with lemon butter sauce. Sprinkle extra lemon juice on top of the fillet, if needed.