Pan-fried Yellowtail Snapper is delicious! I've breaded it with almond flour and some seasonings and then pan-fried it in a little oil and butter. Yellowtail is abundant in South Florida. They are relatively small and have sweet, flaky meat and a mild taste, making them perfect for a quick pan fry.
How to Purchase Florida Yellowtail
Come to the Florida Keys! What are you waiting for? You can catch your own or visit a local fish market (not the big grocery stores) to get fresh fish.
When purchasing any fresh fish, the fish should have clear eyes and red moist fins. The fish should not smell fishy, yet it should smell like the sea.
Yellowtail fillets should have moist, bright flesh. The tail and fins should be intact and show no signs of wear and tear. When purchasing, have the fishmonger remove the bones for you.
I bought this Yellowtail this morning at Key Largo Fisheries. They have an extensive selection of freshly caught wild fish, and their website boasts, "Our market has the freshest local seafood around. How local? It came right off the boat next door." It's true!
What You Need
- Fresh Yellowtail
- Almond Flour
- Garlic Powder
- Salt and Pepper
- Light Olive Oil
- Unsalted Butter
- Lemon
How to Pan Fry Yellowtail Snapper
I've dredged the filets in almond flour and spices. If you prefer, you can use rice flour, white or brown.
- Rinse fish under cold running water and pat dry with paper towels.
- On a dinner plate, combine almond flour with a teaspoon of salt, a teaspoon of pepper, and garlic powder until evenly mixed.
- Spread the flour mixture on a dinner plate. Dredge fish in flour so all sides are evenly coated. Gently shake off extra flour.
- Heat the butter and oil on medium-high heat in a large sauté pan or skillet. You can use a 10" or 12" skillet. When foam subsides, add fish in a single layer.
- Fry fish for three minutes without moving and then carefully turn it over using a fish turner or wide spatula. Squeeze half a lemon over the fish.
- Cook an additional two to three minutes and carefully move to a serving plate. Season to taste with salt and pepper. Serve with fresh lemon wedges.
Shown here is Almond Flour Breaded Yellowtail Snapper with Sautéed Tomatoes and Shallots. Fresh tomatoes add a sweet touch to this dish as well as vibrant color. I have scattered fresh oregano leaves to top it off.
What to Serve with Yellowtail Snapper
I served this meal with steamed green beans. Lemon Asparagus Rice would be a great side.
Roasted Broccoli with Garlic would also be a great option. You can roast the broccoli before you cook the fish.
For a sweeter side, try Mango Pico de Gallo. It's refreshing and sweet and the perfect side for fish dishes.
Lemon wedges or slices are always served with fried fish.
How to Store Leftovers
You can refrigerate your leftovers in a sealed container for one day. I don't recommend freezing.
If You Love Yellowtail Snapper, Try These Florida Keys Favorites:
- Roasted Yellowtail Snapper
- Air Fryer Yellowtail Snapper with Cauliflower
- Yellowtail Fish Tacos with Cilantro Lime Sauce
- Pan Fried Yellowtail Snapper with Panko Breadcrumbs
- Florida Keys Pink Shrimp Salad
- Peel 'n Eat Shrimp
- Seared Mahimahi with Basil Butter
- Stone Crabs with Mustard Sauce
- Blackened Shrimp with Butter Sauce
- Seared and Blackened Yellowfin Tuna
- Blackened Swordfish
And then there's always refreshing Key Lime Pie!
Takeaway
Yellowtail is abundant in South Florida. Yellowtail snapper is a small fish, about 12 inches long, and it has sweet, flaky meat and a mild taste, making it perfect for a quick pan fry.
When shopping for Yellowtail, look for pink fillets. As it ages the fish becomes grey. Fresh fish have the faint smell of seawater, not fish.
Pan-fried yellowtail snapper is a delicious meal.
Hogfish, mutton snapper, mangrove snapper, tripletail, and red snapper can be substituted for yellowtail.
I bread it with almond flour and some seasonings and then pan-fried it in a little oil and butter.
Next time you're in Key West, you must try fresh yellowtail!
"📖 Recipe"
Pan Fried Yellowtail Snapper
Ingredients
- ½ lb fresh Yellowtail Snapper
- ½ cup almond flour
- ½ teaspoon pink salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 tablespoon olive oil
- 2 tablespoon unsalted butter
- 2 lemons
Instructions
- Rinse fish under cold running water and pat dry with paper towels; set aside.
- On a dinner plate, combine almond flour with teaspoon salt, teaspoon pepper, and garlic powder until evenly mixed.
- Spread flour mixture on a dinner plate. Dredge fish in flour so all sides are evenly coated. Gently shake off extra flour.
- Heat oil and butter in a 10" or 12" skillet over medium-high heat. When foam subsides, add fish in a single layer.
- Cook fish three minutes without moving and then carefully turn over using a fish turner or wide spatula. Squeeze half a lemon over fish.
- Cook an additional two to three minutes and carefully move to a serving plate. Season to taste with salt and pepper. Serve with fresh lemon wedges.
