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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Recipe Information
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
Instructions
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.
Season the shredded potatoes with salt, black pepper, garlic powder, and fresh parsley. Mix well to evenly distribute the seasoning.
Pat the snapper fillets dry with paper towels. Lightly season both sides with a pinch of salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with the seasoned shredded potatoes.
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.
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.
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.
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
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.2 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5254 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
