- ½ cup panko breadcrumbs
- ½ cup Italian breadcrumbs
- 1 cup finely grated plus 1/3 cup shaved Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 ½ teaspoons chopped fresh oregano
- ¾ teaspoon Emeril’s Original Essence or Creole seasoning
- ½ cup all purpose flour
- Salt and freshly ground black pepper
- 2 eggs
- 2 cups Tomato Sauce, for serving
- Six 4-ounce portions red snapper fillets (skin removed)
- Vegetable oil or a combination of vegetable oil and olive oil, as needed for frying
- 1 to 2 tablespoons unsalted butter
- 5 ounces baby arugula
- 1 cup cherry or grape tomatoes, halved
- 1 lemon, halved
- Extra virgin olive oil, to taste
In a shallow bowl, combine the panko, Italian breadcrumbs, 1 cup grated Parmesan, chopped parsley, basil, oregano, and Essence. Stir to combine well.
Place the flour in a second shallow bowl and season with salt and pepper. Place the eggs and 2 tablespoons water in a third bowl, whisk to combine, and season with a pinch of salt and pepper.
Season the snapper fillets on both sides with salt and pepper. Working one at a time, dredge the fish first in the flour, shaking to remove any excess, then in the egg wash (allowing any extra to drip off), then finally in the panko-breadcrumb mixture, pressing to help a nice coating of crumbs adhere to the fish.
Heat a large nonstick skillet with enough oil to come about ¼-inch up the sides of the pan over medium-high heat until hot but not smoking. (There should be just enough oil to come half way up the sides of the fish fillets.) When the oil is just starting to shimmer, add half of the fish fillets (or as many as will fit without crowding the pan) and cook until golden on the first side, 1 to 2 minutes. Flip the fish to the second side and add half of the butter. Continue to cook until the fish is just cooked through and flakes easily, 1 to 2 minutes longer, depending on the thickness of the fillets. Remove from the skillet using a fish spatula and set aside to drain briefly while you cook the remaining fillets in the same manner.
To serve the fish, combine the arugula, cherry tomatoes, and shaved Parmesan in a mixing bowl and squeeze the lemon halves over the arugula. Drizzle with olive oil to taste, season with salt and pepper, and toss well. Spoon some of the tomato sauce on one side of each plate, place a piece of fish on top of the sauce, divide the salad among the plates and serve immediately.
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