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Tortilla Crusted Snapper With Cilantro-lime Salsa

8 Red snapper fillets
2 c Flour
4 Eggs, beaten
12 Corn tortillas, 1/4" strips
1/2 c Olive oil
Cilantro-Lime Salsa

Dust fillets on both sides with flour, then dip in eggs, then into tortilla strips. Press firmly so tortilla strips crust fillets. Pour olive oil into large skillet and place over medium heat. Saute fillets for 40 seconds on each side. Remove to a baking dish. Bake fillets in preheated 350 degree oven 7-10 minutes or until done. Serve with Cilantro-Lime Salsa on the side.

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