Blue Corn Tortilla Crusted Red Snapper Recipe

• 12 x Blue corn tortillas, (8-inch), deep fried and crumbled coarsely
• 1 tsp Grnd cumin
• 2 Tbsp. Ancho pwdr
• 1 Tbsp. Salt
• 1 tsp White pepper
• 4 x Domestic red snapper fillets, (6 ounces each) Salt and freshly grnd pepper to taste
• 1 c. Flour
• 2 c. Egg wash
• 3 Tbsp. Extra virgin olive oil Roasted Poblano Sauce, recipe follows

1. In a mixing bowl combine blue corn tortillas with cumin, ancho, salt and white pepper, being careful not to break up the tortillas.
2. Preheat oven to 450 degrees.
3. Season red snapper with salt and pepper.
4. Dip into flour, eggwash and on 1 side the tortilla mix.
5. In a saute/fry pan heat the 3 Tbsp.
6. extra virgin olive oil, add in the snapper fillets, tortilla side down and cook for 3 min.
7. Turn over the fillets and cook in the oven for an additional 6 min or possibly till done.
8. Serve with Onion Torta and Poblano Sauce
9. Yield: 4 servings

corn tortillas, cumin, pwdr, salt, white pepper, red snapper, flour, egg wash, extra virgin olive oil

Taken from cookeatshare.com/recipes/blue-corn-tortilla-crusted-red-snapper-87514 (may not work)