Potato-Crusted Yellowtail Snapper – a delicious recipe with Salt, Freshly ground black pepper, thyme, eggs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine potato flakes, salt, pepper, and thyme in a shallow dish.
2
Lightly beat eggs in a second shallow dish. Dip fish in eggs, then dredge in potato flake mixture.
3
Heat oil in a large skillet until hot. Saute fillets 4 to 5 minutes on each side or until done.
4
Wine note: A great match for any seafood, crisp Woodbridge Sauvignon Blanc offers lively fruit, floral, mineral, and clover notes, nicely balancing the snapper.
5
If you're in the mood to experiment, summer is an ideal time to try white Burgundy (which is made with Chardonnay grapes). Many French imports can be pricey, but try Domaine William Fevre Chablis or Louis Latour Pouilly-Fuisse for a good value.
198
kcal
Calories
13
g
Fat
14
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup instant potato flakes, teaspoon Salt, Freshly ground black pepper, 1 fresh or dried thyme, and more.
Yes, Potato-Crusted Yellowtail Snapper falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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