50+ Friends Club Cookbook
Fish and Shellfish

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Potato Crusted Snapper

From the Kitchen of: Boomer

Source:  "Cooking Light Magazine - June 1999"
  • 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 with fork when tested.
  • Serve with Lemon Wedges.