Potato Crusted Snapper
Crispy, golden, and bursting with fresh flavors, Potato Crusted Snapper is a show-stopping dish that combines tender snapper fillets with a savory potato crust seasoned with garlic, parsley, and a hint of black pepper. This easy yet impressive 35-minute recipe showcases a unique breading technique where shredded russet potatoes form a crunchy coating, locking in the delicate juiciness of the fish. Pan-fried to perfection in olive oil, each fillet is served with a spritz of bright lemon juice for a delightful finish. Perfect for dinner parties or weeknight meals, this gluten-friendly recipe elevates simple ingredients into a gourmet masterpiece. Pair it with mixed greens or roasted vegetables for a restaurant-quality dining experience at home!
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Ingredients
- 4 pieces Snapper fillets, skinless
- 2 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup All-purpose flour
- 2 large Eggs
- 4 tablespoons Olive oil
- 4 pieces Lemon wedges
Directions
Step 1
Peel the russet potatoes and use a box grater to shred them into thin strips. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Step 2
Season the shredded potatoes with salt, black pepper, garlic powder, and fresh parsley. Mix well to evenly distribute the seasoning.
Step 3
Pat the snapper fillets dry with paper towels. Lightly season both sides with a pinch of salt and pepper.
Step 4
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with the seasoned shredded potatoes.
Step 5
Dredge each snapper fillet in the flour, shaking off the excess. Dip the fillet into the beaten eggs, then press it firmly into the shredded potatoes to create a crust. Repeat for all fillets.
Step 6
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once the oil is shimmering, carefully place 2 fillets into the pan, potato side down. Cook for 3-4 minutes, or until the potato crust is golden and crispy.
Step 7
Flip the fillets gently and cook the other side for another 3-4 minutes. Remove from the skillet and transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and fillets.
Step 8
Serve the potato-crusted snapper hot with a squeeze of fresh lemon juice and garnish with additional parsley, if desired. Pair with a side of mixed greens or roasted vegetables for a complete meal.
Nutrition Facts
| Serving size | (1234.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1869.0 |
| Total Fat 76.7g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 592mg | 0% |
| Sodium 2832.6mg | 0% |
| Total Carbohydrate 159.7g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 8.2g | |
| Protein 139.6g | 0% |
| Vitamin D 882IU | 0% |
| Calcium 262.3mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 5254.4mg | 0% |
Source of Calories