This Pan-fried Yellowtail Snapper recipe is delicious! I've breaded it with almond flour and some seasonings and then pan-fried it in olive 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.
The flesh of yellowtail fillets should be moist and brightly colored. 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.
This morning, I purchased this Yellowtail at Key Largo Fisheries. They have an extensive selection of freshly caught wild fish.
"Our market has the freshest local seafood around. How local? It came right off the boat next door."
It's true! It's beautiful and so fresh!
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 fish in almond flour and spices. If you prefer, you can use rice flour, white or brown, or your favorite breadcrumbs.
- Rinse fish under cold running water and pat dry with paper towels.
- On a dinner plate, combine almond flour with a teaspoon of salt, 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 any excess flour.
- Heat the butter and oil over 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 for 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.
Alternative Cooking Methods
Baking is a simple alternative to frying fish fillets.
Check out this Roasted Yellowtail Snapper recipe. It teaches you how to season Yellowtail fish with Old Bay, a classic seasoning. Then, just add some butter and bake it in the oven until it’s flaky.
Or, you can try Air Fryer Snapper Fish Fillets, which is an unbreaded crispy fish and vegetable dish.
Shown here is an Almond Flour Breaded Yellowtail Snapper with Sautéed Little Tomatoes and Shallots. Fresh tomatoes add a sweet touch to this dish as well as vibrant color.
What To Serve With Fried Fish
When cooking fish, cook your sides, prepare your sauces, and then cook the fish. White fish fillets like this snapper cook in minutes and everything will be done at the same time.
Here are some great sides to go with Fried Yellowtail Snapper:
How to Garnish Snapper
Garnishing snapper can add visual appeal and a touch more flavor to your dish.
Lemon and Parsley: Your fish dinner wouldn't be the same without the customary lemon wedge. A sprig or sprinkle of chopped parsley is always sweet. It's a simple yet essential touch that enhances the plate.
As for parsley, a small sprig can be used as a garnish on the side or chopped finely and sprinkled over the fish for a burst of flavor. Together, they elevate the dish and add lots of bright colors.
Here are some other popular garnishes for your fish dinner:
- Sauces: Drizzling sauce over the snapper can enhance flavor and presentation. Try our homemade tartar sauce recipe and place it in a small ramekin on each serving plate.
- Crunchy Elements: Since this yellowtail is already coated with almond flour, add a crunchy garnish like fried onions.
- Microgreens: These tiny, delicate greens can be scattered over the dish for a pop of color and flavor. Microgreens like broccoli, pea shoots, or radish sprouts work well.
When garnishing your fish dinner, have fun and make your dish look extra special.
How to Store Leftovers
You can refrigerate your leftovers in a sealed container for one day. I don't recommend freezing.
Use a skillet over low heat to reheat the fish. You can also microwave for about a minute.
These are our favorite shellfish dishes:
Don't forget dessert: try our Authentic Key West Key Lime Pie!
FAQ
Yes, yellowtail snapper is excellent to eat, with sweet, flaky meat and a mild, delicate flavor. It can be used in many ways for cooking and is a popular choice in the Florida Keys because it's good for frying, baking, and grilling.
Yes, yellowtail fish has a mildly sweet flavor, with tender, flaky meat that is prized for its delicate taste. This makes it an ideal choice for a variety of cooking methods, from frying to steaming.
Cooked yellowtail is done when it flakes easily with a fork and reaches an internal temperature of 145 °F (63 °C). The flesh should be opaque and moist.
Takeaway
Yellowtail is abundant in South Florida. Yellowtail snapper is a small fish, about 12 inches long, with sweet, flaky meat and a mild taste, making it perfect for a quick pan fry.
When shopping for yellowtail, look for pink fillets; as the fish ages, it turns gray. Fresh fish should have a faint smell of seawater, not a fishy odor.
Pan-fried yellowtail snapper is a delicious meal.
Hogfish, mutton snapper, mangrove snapper, triple tail, and red snapper can all be substituted for yellowtail.
I breaded the fish with almond flour and some seasonings, then pan-fried it in olive oil and butter.
Next time you're in Key Largo, Key West, or any of the islands in between, you must try fresh yellowtail!
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 for 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.
