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Ingredients

1. 2 ounces lump crabmeat, picked over (1/4 cup)
2. 2 ounces andouille sausage, thinly sliced (1/4 cup)
3. 1/2 cup dry white wine
4. 3 tablespoons Louisiana Gold Pepper Sauce
5. 1 tablespoon fresh lemon juice
6. 1 scallion, thinly sliced
7. 1 garlic clove, minced
8. 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
9. Salt and freshly ground pepper
10. 2 cups white rice flour or all-purpose flour, for dredging
11. 1 large egg, lightly beaten
12. 1/2 cup milk
13. 1/2 cup water
14. Six 7-ounce red snapper fillets
15. 1/2 cup vegetable oil

Description

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Food & Wine