Wednesday, April 7, 2010

Potato Crusted Red Snapper

1 cup uncooked instant mashed potatoes
1/2 cup freshly grated parmesan cheese
2 Tbsp chopped fresh parsley
3/4 tsp salt
1 lg egg
1 Tbsp milk
4 (6-8 oz) skinless, boneless red snapper fillets
2 Tbsp plus 2 tsp veg oil or olive oil
*lemon wedges, optional

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 n skillet, heat the oil over med heat. Add the fish and cook, turning it over as it colors, until golden brown and crusty, about 3 min per side. Serve with lwmon wedges, if you like

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