Red Snapper Louisiane

• 4 red snapper fillets
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 large egg, lightly beaten
• 1 cup milk
• 12 cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 (14 ounce) can artichoke hearts, quartered and drained
• 1 cup mushroom, fresh and sliced
• 14 cup butter, melted
• 13 cup almonds, sliced and toasted
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon tarragon vinegar, white wine vinegar an acceptable substitute

1. Sprinkle fillets with salt and pepper.
2. Combine egg and milk in mixing bowl, mix well.
3. Dip fillets in mixture, and dredge in flour.
4. Pour oil to depth of 2" in dutch oven and heat to 350.
5. Fry fillets in 2 batches in hot oil for 5 minutes or until golden, turning to brown both sides.
6. Drain on paper towels, move to serving platter and keep warm.
7. Cook artichoke hearts and mushrooms in butter in a large skillet over medium-high heat, stirring gently until mushrooms tender.
8. Add almonds and remaining three ingredients; cook 1 minute.
9. Spoon over fish, serve immediately.

red snapper, salt, pepper, egg, milk, flour, vegetable oil, hearts, mushroom, butter, almonds, worcestershire sauce, lemon juice, tarragon vinegar

Taken from www.food.com/recipe/red-snapper-louisiane-273972 (may not work)