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Crumb-Coated Red Snapper Recipe

Crumb-Coated Red Snapper Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Crumb-Coated Red Snapper

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Susie77 User ID: 98373 243049
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."

MY REVIEW User ID: 494621 153232
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!"

cgomes User ID: 1139967 79516
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."

jmkasprak User ID: 2880256 209102
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. :)"

kdc-perez07 User ID: 2121276 153228
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."

redhummert User ID: 4316524 97371
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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Wine Pairings

Light-Bodied White Wine

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