Crispy Potato-Crusted Snapper

Crispy Potato-Crusted Snapper
Servings: 4 Prep 5 mins Cook 8 mins to 10 mins


  • 1/2 cup buttermilk
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3/4 cup instant potato flakes (not granules)
  • 4 red snapper or firm white-fish fillets (about 6 ounces each)
  • 1 tablespoon butter
  • 4 lemon wedges

Make It

1. In shallow bowl, combine buttermilk, garlic, pepper, and salt. Place potato flakes in another shallow bowl. Dip fish fillets into buttermilk mixture, shaking off any excess liquid; then dredge in potato flakes. Repeat to coat all fillets.

2. Melt butter in a large nonstick skillet over medium-high heat. Add fish and cook 3 to 5 minutes on each side, or until fish is golden and flakes when tested with a fork. Squeeze juice of 1 lemon wedge over each fillet.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 243, Fat, total (g): 5, carb. (g): 10, pro. (g): 37, Percent Daily Values are based on a 2,000 calorie diet.