Potato-Crusted Snapper (Cooking Light)
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup low-fat buttermilk
- 2 garlic cloves, minced (or 1 tsp minced bottled garlic)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3⁄4 cup instant potato flakes (not granules)
- 4 (6 ounce) red snapper fillets
- 1 tablespoon butter
- 4 lemon wedges
directions
- Combine the buttermilk, garlic, and 1/4 teaspoon each salt and black pepper in a shallow dish.
- Place the potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes.
- Melt the butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and the fish flakes easily when tested with a fork.
- Serve with lemon wedges.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.