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