Potato Crusted Red Snapper
|Instant mashed potatoes||1 Cup (16 tbs), uncooked|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Skinless boneless red snapper fillets||32 Ounce (4 Pieces, 8 Ounce Each)|
|Vegetable oil/Olive oil||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
In a shallow plate, stir together the potatoes, Parmesan, parsley, and salt.
In a separate bowl, stir together the egg and milk.
Dip the fish first in the egg mixture, then in the potato mixture, pressing it in until the fish is well coated on both sides.
In a 12-inch skillet, heat the oil over medium heat.
Add the fish and cook, turning it over as it colors, until golden brown and crusty, about 3 minutes per side.
Serve with lemon wedges, if you like.