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
How to Pan Fry Yellowtail Snapper
Rinse the fish and pat dry with a paper towel. I've dredged the filets in almond flour and spices. If you prefer, you can use all-purpose or rice flour, white or brown. If you don't eat carbs, you can omit the flour and distribute the seasonings directly on the top and bottom of the fish.
Heat butter and oil on medium-high heat. When the foam subsides, add the fish and cook for three minutes without moving it. Flip the fish with a wide spatula, or fish turner, and continue cooking for about two minutes until golden brown.
Be careful when flipping thin filets. A fish turner has a wide 3-inch wide flexible blade that easily slides under the fish and lifts it out of the pan.
Shown here is Almond Flour Breaded Yellowtail Snapper with Sautéed Cherry Tomatoes. 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
I served this meal with steamed green beans. Roasted Broccoli with Garlic would also be a great option. You can roast the broccoli before you cook the fish.
How to Store Leftovers
You can refrigerate your leftovers in a sealed container for one day. I don't recommend freezing.
If you like this recipe, try These Florida Keys Favorites:
- Roasted Yellowtail Snapper
- Blackened Yellowfin Tuna
- Florida Keys Pink Shrimp Salad
- Peel 'n Eat Shrimp
- Seared Mahimahi with Basil Butter
- Stone Crabs
- Blackened Shrimp with Butter Sauce
- Blackened Swordfish
- Florida Keys Shrimp Cocktail
Pan Fried Yellowtail Snapper
- ½ lb fresh Yellowtail Snapper
- ½ cup almond flour
- ½ teaspoon pink salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 tablespoon light olive oil
- 2 tablespoon unsalted butter
- 2 lemons
- 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.
Pan fried yellowtail is delicious! I bread 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.