Crumb-Coated Red Snapper Recipe
Crumb-Coated Red Snapper Recipe photo by Taste of Home
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Crumb-Coated Red Snapper Recipe

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I reel in compliments with these moist, crispy-coated fillets whenever I serve them. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that’s done in mere minutes! I pair this fish with instant rice and microwaved frozen beans or broccoli to keep things quick! —Charlotte Elliott, Neenah, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 4 red snapper fillets (6 ounces each)
  • 2 tablespoons olive oil

Nutritional Facts

288 calories: 6 ounce-weight, 10g fat (2g saturated fat), 62mg cholesterol, 498mg sodium, 10g carbohydrate (0g sugars, 0g fiber), 36g protein Diabetic Exchanges: 0 starch, 5 lean meat 1 fat.


  1. In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add fillets, one at a time, and turn to coat.
  2. In a heavy skillet over medium heat, cook fillets in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Crumb-Coated Red Snapper in Simple & Delicious September/October 2007, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 2, 2016

"We live in the Midwest where red snapper is hard to come by. No matter -- have fixed cod and pollock both with this recipe. Very good! I add a 1/2 tsp of Old Bay seasoning to the crumbs to bump up the flavor. You can also bake the fish rather than frying it."

Reviewed Aug. 7, 2013

"I prepared this as written for my mother's birthday. Red snapper is one of her favorites! It was a big hit with everyone from ages 11 to 76. We live on the Gulf Coast of Florida and will definitely make this again!"

Reviewed Mar. 8, 2013

"Fast, easy and delicious! My kind of receipe. I didn't have lemon-pepper so I used italian seasoning. May not have used enough so not alot of italian flavor but the light crispy coating and the flavor of the fish was wonderful. Will use lemon-pepper next time."

Reviewed Jun. 6, 2012

"I wish I had baked my fish like redhummert did. My inexperience with fish is probably showing, but I slightly burned the coating and when I turned it over on the skin side, the fish curled up and I had an ugly looking piece of delicious fish. :)"

Reviewed Jul. 7, 2010

"Delish! The only change I would make is to flip the fish after 2-3 minutes on each side, rather than 4-5 or reduce the heat a bit."

Reviewed Sep. 12, 2009

"This recipe was just delicious and has been moved into high rotation at our house. I used italian seasoning rather than lemon pepper and baked at 450 for 15 minutes for a crispier fillet. I have 5 kids and they all loved it!"

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