Red Snapper a la Meuniere

1 egg, beaten
¼ c. milk
½ c. Targil “Fry Dat! Special Blend”
Salt/red pepper
2-4 fillets
½ c. butter
¼ c. olive oil
Chopped parsley or green onions
¼ c. lemon juice
1 T. Worcestershire sauce
Capers, drained
Slice of lemon for each fillet

1. Combine egg and milk in shallow dish.
2. Combine the special frying blend (season with salt and red pepper) and place in a shallow dish.
3. In a cast iron skillet, melt ¼ c. butter and add olive oil. Place over medium heat.
4. Season fillets, dip fish in egg mixture and dredge in frying blend. Shake off excess.
5. Place fish in skillet, cook 2-3 minutes per side or until fish flakes easily.
6. Drain on paper towels.
7. Melt remaining butter in skillet.
8. Stir in parsley or green onions, lemon juice, Worcestershire and capers.
9. Nestle fish back into sauce or place fish on serving dish and spoon sauce over fish.
   *You can sub fillets with the freshest white fish you can find.