1poundsnapper fillets (any variety)* see notes belowdefrosted if frozen
½cupflour(all-purpose or rice flour)
1teaspoonsalt
½teaspoonblack pepper
1teaspoononion powder
1teaspoongarlic powder
2eggsbeaten
1cupunseasoned panko breadcrumbs
Cooking oilI use light olive oil and pour about ½-inch into pan.
¼cupchopped parsley (optional garnish)
Lemonsfor serving
Tartar Saucefor serving
Instructions
Pat the fish dry with paper towels.
Whisk flour with salt, pepper, onion powder and garlic powder in a mixing bowl
Heat ¼-inch (about ½ cup) olive oil in a large heavy-bottomed or cast iron skillet over medium-high heat, until hot, not smoking. Drop a bit of panko into the oil to make sure it is sizzling hot before adding the fish.
Beat the eggs in a shallow bowl.
On a dinner plate, scatter the panko.
Dredge the fish fillets, one at a time, in the flour. Shake off excess flour.
Dip the fish in the egg, and then lay the fish over the panko, and push down so it gets coated. Place on a dinner plate or piece of waxed paper. Repeat with remaining fish.
Add fish to the oil without crowding. Pull out another pan if the fish doesn't fit in one. The oil should only be used for one batch.
Cook for 3-4 minutes on the first side. Flip and cook for about another 2-3 minutes or until fish is golden brown and flakes easily with a fork.
Remove from the pan and drain on paper towels.
Serve hot with lemon wedges, sea salt, and freshly cracked pepper.
Notes
Note 1: Varieties of snapper include red snapper, yellowtail, mutton snapper, mangrove or mango snapper, etc.Note 2: The fish is prepared In a 10" or 12" skillet. You can only fry 2 pieces of fish at a time. To cook more at one time, use a second skillet. Do not overuse the oil twice. The second batch will be full of burnt crumbs.Note 3: For meal planning, you can bread the fish early in the day and cover the plate in plastic wrap. Cook it later in the day for lunch or dinner. If you have extra breaded pieces of fish, wrap them in plastic wrap or freezer paper and freeze them for up to one month. Defrost before cooking.Note 4: If you want gluten-free panko, Jeffrey Nathan makes one that is delicious. You can get plain or seasoned. In Florida, you can get it at Publix in the kosher section. Serving Suggestions:Fried fish is always served with tartar sauce. You can make your own or pick it up right next to the fish in the fish seafood section of your market.
Roasted Vegetables
Lemon Asparagus Rice
Spanish Rice
Roasted Cauliflower with Garlic
Oven Roasted Asparagus
Sautéed Tomatoes with Shallots
White or brown rice
Coleslaw
Roasted potatoes
Green salad
Nutrition Facts
Pan Fried Snapper with Panko Breadcrumbs
Amount per Serving
Calories
602.1
% Daily Value*
Total Fat
28.6
g
44
%
Saturated Fat
3.6
g
23
%
Trans Fat
0.1
g
Cholesterol
247.6
mg
83
%
Sodium
1377
mg
60
%
Potassium
1121.3
mg
32
%
Carbohydrates
27
g
9
%
Fiber
1.6
g
7
%
Sugar
0.5
g
1
%
Protein
55.9
g
112
%
Net Carbohydrates
25.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
602.1
Net Carbohydrates
25.4
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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