Yellowtail is a sweet, flaky thin fish from the Florida Keys. This recipe fries the fish in a combination of oil and butter and cooks up in five minutes.
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.
Notes
A 12" skillet is preferred, so you have more room to flip the fish without it breaking.To cook more than two filets, use 2 skillets with 4T oil and 2T butter in each. Do not reuse the oil after the first batch.
Nutrition Facts
Pan Fried Yellowtail Snapper
Amount per Serving
Calories
657
% Daily Value*
Total Fat
55.1
g
85
%
Saturated Fat
12.4
g
78
%
Trans Fat
0.5
g
Cholesterol
72.1
mg
24
%
Sodium
659.2
mg
29
%
Potassium
650.2
mg
19
%
Carbohydrates
17.4
g
6
%
Fiber
6.3
g
26
%
Sugar
3.7
g
4
%
Protein
30.8
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
657
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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