Potato-Crusted Snapper Recipe

Potato-Crusted Snapper Recipe photo by Taste of Home

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You’ll reel in raves with this quick-fixing seafood supper that’s as pretty as a picture. The crispy potato-crusted fillets are so tender and tasty. “They’re great with steamed green beans and rice pilaf.” —Athena Russell, Florence, South Carolina

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Potato-Crusted Snapper Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 eggs, beaten
1-1/2 cups mashed potato flakes
2 teaspoons dried thyme
4 red snapper fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Directions

Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture.
In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 fillet equals 368 calories, 17 g fat (3 g saturated fat), 126 mg cholesterol, 424 mg sodium, 14 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Potato-Crusted Snapper in Simple & Delicious October/November 2010, p22