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Photo: Randy Mayor; Styling: Fonda Shaia Photo by: Photo: Randy Mayor; Styling: Fonda Shaia

Potato-Crusted Snapper

Cooking Light JUNE 1999

  • Yield: 4 servings


  • 1/2 cup low-fat buttermilk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 3/4 cup instant potato flakes (not granules)
  • 4 (6-ounce) red snapper or mahimahi fillets
  • 1 tablespoon butter or stick margarine
  • 4 lemon wedges


Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.

Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 21%
  • Fat: 5.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 36.9g
  • Carbohydrate: 9.2g
  • Fiber: 0.4g
  • Cholesterol: 63mg
  • Iron: 0.5mg
  • Sodium: 316mg
  • Calcium: 101mg

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Potato-Crusted Snapper Recipe