Crumb-Coated Red Snapper
Total TimePrep/Total Time: 30 min.
- 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
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat.
- In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts6 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.
Jan 6, 2020
Fabulous. Best fish I have ever had and I cooked it myself. Suggestions: cook slowly, add 2-3 minutes per side. I like it slightly crunchy with a pronounced lemon-pepper flavor. I cooked skin-on side for 2 minutes and then removed skin. Had no "curling" problem.
Aug 26, 2019
This was absolutely horrible! I can not believe how many people gave it good reviews. It did not say skin or no skin and my fillet had skin on it. As soon as we put the skin side down is shrunk up so quickly that the fish make a concave shape! Then we tried to flip it and remove skin and was unable to do so therefor we cut the filet in half to make it lay flat and it tasted tough and rubbery! Upon reading other recipes for same fish it states to slice/ score the skin to avoid this. $20 worth of fish went into the garbage.
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.
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!
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.
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. :)
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.
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!