Cuban Red Snapper a la Santa Barbara

Recipe is from tasteofcuba.com, courtesy "A Taste of Cuba" by Beatriz Llamas

Serves 4

Ingredients

• 250 grams red snapper fillets
• 1/2 cup flour
• 2 eggs
• 1 1/2 cups shredded fresh coconut
• 2 tbsp chopped parsley
• oil for deep frying

For the sauce

• 1/2 cup finely chopped onion
• 1 oz (28 grams) butter
• 2/3 cup white wine
• 1 1/4 cups coconut milk
• 1 teaspoon wheat flour
• Pinch red kesari powder (Used instead of annatto powder in the original recipe)

Preparation

For the sauce

• Saute the onion in two thirds of the butter for 3-4 minutes on a low heat without allowing it to brown. Add the wine and coconut milk and cook until the liquid is reduced by half. 
• In a separate pan, fry the teaspoon of flour in the rest of the butter. Add this to the first mixture to thicken the sauce, add the red kesari powder, and cook for 5-7 minutes more on a low heat until all taste of flour is gone. Season with salt and pepper. 
• Puree the sauce and set aside in a saucepan. The sauce should be light and not too thick.

For the fish fillet 

• Place the flour in one bowl, the beaten eggs in another and the shredded coconut mixed with the chopped scallion and parsley in a third bowl. 
• Season the fish fillets with salt, cover each fillet first with the flour, then the egg, and finally the coconut mixture. 
• Heat the oil in a skillet to about 375 degrees F (oil should sizzle when a drop of batter is put in) and deep fry the fish until golden. Drain the fish on paper towels and serve immediately with the sauce handed separately.