Perfect for these sliders!
I first had them in the Florida Keyes and they are very popular there.
If you get a chance to have hogfish that is perfect for these sliders!
Snapper Parmesan Sliders Recipe
Breadcrumb Coating:
2lb. fresh snapper fish fillets or other white fish (if you can get hogfish I recommend using those filets)
1/2 teaspoon each salt and pepper
1/2 teaspoon granulated garlic powder
pinch cayenne
1 egg plus
1 tablespoon milk or water beat together
1 cup Italian dry bread crumbs or buttery cracker crumbs
Garnish
Sauce
Slider buns
Mozzarella sliced whole milk
Dip the fish filets in egg and milk mixture. Shake them in crumb mixture and fry in oil till golden brown.
Marinara Sauce
2 tablespoons extra-virgin olive oil
4 pounds plum ripe tomatoes place whole tomatoes with stems removed into a food processor and pulse till fine chunks, (yes skins and all) you can remove skins if you like by submerging them into hot boiling water then into cold then peels skins.
( If you have to use 2- 28-ounce cans of high-quality whole plum tomatoes, they are the closest to fresh)
4 to 6 fresh basil leaves, roughly chopped
1 tablespoon granulated garlic (I like lots of garlic both fresh and granulated you can just use fresh if you like)
salt and fresh cracked pepper to taste
2 large cloves sliced garlic minced
grating cheese
dried oregano
fresh parsley sprigs 3 or 4
Meanwhile, saute sliced garlic in a few tablespoons of olive oil over very low heat for about 2 minutes do not brown or scorch or garlic, garlic tends to become bitter when overcooked and easily can ruin your sauce, so watch it carefully.
Add tomatoes spices and herbs, stir over medium heat for another 15 minutes.
Place the fish on each bun top with sauce, mozzarella, and broil till the cheese melt. Top with the other half and serve.
