POTATO-CRUSTED SNAPPER
You'll reel in raves with this quick-fixing seafood supper that's as pretty as a picture. The crispy potato-crusted fillets are so tender and tasty. "They're great with steamed green beans and rice pilaf." -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 368 calories, Fat 17g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 424mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein.
POTATO CRUSTED SNAPPER
Posted by request,have not tried it yet, but it does sound good. will probably try it this week, and will add comments. from Cooking Light
Provided by Derf2440
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine buttermilk, garlic and salt and pepper in a shallow dish.
- Place the potato flakes in another shallow dish.
- Dip fillets in buttermilk mixture, dredge in potato flakes.
- Melt the butter in a large nonstick frypan 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.
POTATO CRUSTED RED SNAPPER
Steps:
- Preheat oven to 425 degrees F.
- Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
- Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.
POTATO CRUSTED SNAPPER IN BEURRE BLANC SAUCE
Steps:
- Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat.
- Preheat oven to 375 degrees F.
- Season snapper well with salt and pepper. Take julienned potaotes and put a thin layer on the top side of the fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish cooking in pan in the oven. Place 1 fillet on each of 4 dinner plates. Top with Beurre Blanc Sauce and garnish with lemon herbs.
- Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper.
POTATO-CRUSTED RED SNAPPER WITH HORSERADISH SAUCE
Use snapper, cod, orange roughy, or any other white fish in this recipe. Thin, flat fillets work best. The potato crust is first browned over medium-high heat in a skillet, then the fish finishes cooking in a moderate oven to ensure that it stays moist.
Provided by kmergirl
Categories Orange Roughy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine potato, 1/4 teaspoon salt, and pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and horseradish sauce.
- Sauce:.
- Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.
Nutrition Facts : Calories 344.2, Fat 17.8, SaturatedFat 5.5, Cholesterol 131.3, Sodium 693.4, Carbohydrate 11.9, Fiber 1, Sugar 1.6, Protein 33.3
POTATO-CRUSTED SNAPPER RECIPE - (4.3/5)
Provided by Side Passion
Number Of Ingredients 7
Steps:
- Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture. In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
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- Combine potato, horseradish, 1/4 teaspoon salt, and pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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