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Potato Crusted Red Snapper

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  Instant mashed potatoes 1 Cup (16 tbs), uncooked
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Egg 1 Large
  Milk 1 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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2030 Calories from Fat 724

% Daily Value*

Total Fat 82 g125.5%

Saturated Fat 18.9 g94.4%

Trans Fat 0 g

Cholesterol 694.5 mg231.5%

Sodium 3708.4 mg154.5%

Total Carbohydrates 33 g11.1%

Dietary Fiber 3.2 g13%

Sugars 3.7 g

Protein 270 g539.6%

Vitamin A 61.2% Vitamin C 66.5%

Calcium 77.7% Iron 18.6%

*Based on a 2000 Calorie diet

Potato Crusted Red Snapper Recipe