CookEat Recipe

Filets of Red Snapper

Name: Filets of Red Snapper
Ingredients: 1361 Gramme Red snapper — Fresh red snapper piece, three pounds BEFORE skin/bone loss; source unit: gramme; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon White pepper — White pepper; source unit: teaspoon; 1 Tablespoon Butter — FIRST butter for pan; source unit: tablespoon; 0.5 Lemon — Lemon, juice; 0.5 Teaspoon Parsley — Parsley; source unit: teaspoon; 28 Gramme Brown butter — SEPARATE browned butter, one ounce; source unit: gramme; 0.5 Teaspoon Anchovy essence — Anchovy essence; source unit: teaspoon; Milk — Cold milk for dip; Flour — Flour for light roll

Six milk-flour snapper fillets with browned anchovy-lemon butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2423. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C and identified anchovy essence. Limites : Fish edible recovery, milk/flour quantities, oven heat and finishing butter loss unknown.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Skin/bone 3lb snapper, cut SIX equal edible fillets; season, dip in recorded cold milk and flour. Fry in FIRST tablespoon butter five minutes each side, oven-finish ten-minute guide to fish70°C.
Step 2
Finish with lemon and parsley. Brown SEPARATE ounce butter in pan, stir in anchovy essence and pour once over fish.

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