Pan Fried Yellowtail Snapper
Pan-Fried Yellowtail Snapper is a quick, flaky fish dish from the Florida Keys. The fish is coated in an almond flour crust, then pan-fried in butter and oil until golden and crisp. Ready in under 10 minutes, it’s simple and full of fresh flavor.
Ingredients
- 12 ounces Yellowtail Snapper fillets (4–6 ounces each), skinless and boneless
- sea salt & black pepper for seasoning the fish before breading
- almond flour or breadcrumbs
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg, beaten
- 4 tablespoons light olive oil or avocado oil
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh herbs parsley, thyme, or cilantro for garnish
- 1 lemon
Instructions
- Rinse the fish under cold running water and pat dry with paper towels.
- Lightly season both sides with salt and pepper.
- In a large bowl, mix the almond flour or plain breadcrumbs with salt, pepper, garlic powder, and onion powder. (Skip this step if using flavored bread crumbs.)
- Spread the seasoned mixture on a dinner plate.
- Dip each fillet in beaten egg, letting any excess drip off.
- Dredge the fish in the crumbs until coated on all sides. Gently shake off any excess.
- Heat the butter and oil in a large skillet or sauté pan over medium-high heat. When the butter stops foaming, add the fish in a single layer.
- Fry for two minutes without moving the fillets, then carefully flip with a fish turner or wide spatula.
- Cook another two to three minutes until the fish flakes easily and is opaque in the center. Transfer to a serving plate.
- Squeeze half a lemon over the fish and serve with extra lemon wedges.
Notes
Storage and Reheating
Refrigerate leftovers in a sealed container for up to two days. Do not freeze; the coating and texture won’t hold up well.
To reheat, warm the fish in a dry nonstick skillet over low heat until heated through. You can also microwave it for about one minute, though the skillet keeps the coating crisper.
Recipe Notes
A 12" skillet is preferred, so you have more room to flip the fish without it breaking.
If you are using flavored bread crumbs, no need to add the garlic and onion powder, slat, and pepper.
To cook more than two fillets, use 2 skillets with 4T oil and 2T butter in each. Do not reuse the oil after the first batch.
Nutrition
Calories: 559.8kcalCarbohydrates: 2.5gProtein: 38.2gTotal Fat: 43.8gSaturated Fat: 12.2gCholesterol: 174.9mgSodium: 726.4mgPotassium: 788.9mgFiber: 0.5gSugar: 0.2gNet Carbohydrates: 2g
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