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Potato Crusted Red Snapper Recipe
|Instant mashed potatoes||1 Cup (16 tbs), uncooked|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Skinless boneless red snapper fillets||32 Ounce (4 Pieces, 8 Ounce Each)|
|Vegetable oil/Olive oil||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
Serving size: Complete recipe
Calories 2030 Calories from Fat 724
% Daily Value*
Total Fat 82 g125.5%
Saturated Fat 18.9 g94.4%
Trans Fat 0 g
Cholesterol 694.5 mg
Sodium 3708.4 mg154.5%
Total Carbohydrates 33 g11.1%
Dietary Fiber 3.2 g13%
Sugars 3.7 g
Protein 270 g539.6%
Vitamin A 61.2% Vitamin C 66.5%
Calcium 77.7% Iron 18.6%
*Based on a 2000 Calorie diet
In a separate bowl, stir together the egg and milk.
Dip the fish first in the egg mixture, then in the potato mixture, pressing it in until the fish is well coated on both sides.
In a 12-inch skillet, heat the oil over medium heat.
Add the fish and cook, turning it over as it colors, until golden brown and crusty, about 3 minutes per side.
Serve with lemon wedges, if you like.