Ingredients:

2 eggs beaten
3 tablespoons of butter
8 Ounces of filet (snapper)
1 cup of all-purpose Flour
2 cups of fine breaded crumbs
1 cup of almonds lightly salted
-pinch of black pepper
-pinch of salt

Directions:

First rinse the fish filet and pat dry,
next season Snapper on both sides with
black pepper and salt to taste.

In a food processor, run the machine in
short bursts and grind the bread crumbs
and almonds to a fine powder. Note: Over
grinding the mixture will make it become
too oily.

In a shallow bowl add the mixture Place
the flour in another bowl. and the eggs
in a third bowl. Before serving, melt the butter right in
a large frying pan, over medium heat.

Next dip each side of the fish into the
flour first shaking off excess, then in
the mixture, then the almond bread crumbs
then pan fry fish until golden brown and
crusty.

Fry the fish for about 2 minutes per side,
drain and transfer to a plate and sprinkle
with the lemon herb butter.

LEMON HERB BUTTER

1 pound butter
1 teaspoon of dill
1 teaspoon garlic powder
1 tablespoon lemon juice

Let the butter sit at room temperature to
soften. Add all the ingredients and chill.
Finally, when ready to serve fish, add a
lemon twist on top for garnish.

Ingredients:

1 egg
2 ounces of minced conch
2 ounces of crab meat (blue)
2 ounces of minced vegetables
-hint of baking powder seasoning
1 ounce of cooked black angel
-hair pasta

Directions:

In a bowl mix the conch with crab meat.
Add egg baking powder, vegetables then
season to taste.

Next carefully add the black angelhair.
Heat up the deep fryer to 250 degrees F.
and fry to satisfaction.

In a dinner plate present a nice mild
curry sauce and garnish with the diced
tomatoes and fried parsley.