Easy for any weeknight. I used catfish.
Potato-Crusted Yellowtail Snapper
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
- 3/4 cup instant potato flakes
- teaspoon Salt
- Freshly ground black pepper
- 1 fresh or dried thyme
- 2 eggs
- 2 (6-ounce) yellowtail snapper fillets
- 2 tablespoons olive oil
- Combine potato flakes, salt, pepper, and thyme in a shallow dish.
- Lightly beat eggs in a second shallow dish. Dip fish in eggs, then dredge in potato flake mixture.
- Heat oil in a large skillet until hot. Sauté fillets 4 to 5 minutes on each side or until done.
- Wine note: A great match for any seafood, crisp Woodbridge Sauvignon Blanc offers lively fruit, floral, mineral, and clover notes, nicely balancing the snapper.
- If you're in the mood to experiment, summer is an ideal time to try white Burgundy (which is made with Chardonnay grapes). Many French imports can be pricey, but try Domaine William Fevre Chablis or Louis Latour Pouilly-Fuissé for a good value.
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