Crispy Potato-Crusted Snapper

By Jgerwin

Ingredients

• 1/2 C buttermilk
• 2 garlic cloves, minced
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 3/4 C instant potato flakes (not granules)
• 4 red snapper or firm white fish fillets (about 6 oz. each)
• 1 TBLS butter
• 4 lemon wedges

Details

Servings 4

Preparation

Step 1

1. In shallow bowl, combine buttermilk, garlic, pepper and salt. Place potato flakes in another shallow bowl. Dip fish fillets into buttermilk mixture, shaking off any excess liquid; then dredge in potato flakes. Repeat to coat all fillets.

2. Melt butter in a large nonstick skillet over medium-high heat. Add fish and cook 3 to 5 minutes on each side, or until fish is golden and flakes when tested with a fork.. Squeeze juice of 1 lemon wedge over each fillet.