Potato-Crusted Snapper Fillet

IngredientsPotato-Crusted Snapper Fillets

¾ cup instant potato flakes
Freshly ground black pepper
1 teaspoon fresh or dried thyme
2 eggs
2 (6-ounce) yellowtail snapper fillets
2 tablespoons olive oil

Preparation

Combine potato flakes, salt, pepper, and thyme in a shallow dish.

Lightly beat eggs in a second shallow dish. Dip snapper fillets in eggs, then dredge in potato flake mixture.

Heat oil in a large skillet until hot. Sauté fillets 4 to 5 minutes on each side or until done. Makes 2 servings.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
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