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Potato-Crusted Snapper


  • 2 large 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


  • 1. 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.
  • 2. 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.

Nutrition Facts

1 each: 368 calories, 17g fat (3g saturated fat), 126mg cholesterol, 424mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 37g protein.


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