- 1/2 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- four red snapper fillets (6 ounces every)
- two tablespoons olive oil
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt include fillets, 1 at a time, and turn to coat.
- In a heavy skillet in excess of medium heat, cook fillets in oil, in batches, until fish just begins to flake very easily with a fork, four-5 minutes on every side.
This was completely horrible! I can not think how a lot of folks gave it excellent critiques. It did not say skin or no skin and my fillet had skin on it. As quickly as we place the skin side down is shrunk up so quickly that the fish make a concave shape! Then we tried to flip it and take away skin and was unable to do so therefor we reduce the filet in half to make it lay flat and it tasted tough and rubbery! On studying other recipes for very same fish it states to slice/ score the skin to keep away from this. $20 really worth of fish went into the garbage.
We reside in the Midwest in which red snapper is difficult to come by. No matter — have fixed cod and pollock the two with this recipe. Extremely very good! I include a one/two tsp of Outdated Bay seasoning to the crumbs to bump up the taste. You can also bake the fish rather than frying it.
I ready this as written for my mother’s birthday. Red snapper is one of her favorites! It was a big hit with every person from ages eleven to 76. We reside on the Gulf Coast of Florida and will definitely make this once more!
Quick, simple and delicious! My kind of receipe. I didn’t have lemon-pepper so I employed italian seasoning. May possibly not have utilized sufficient so not alot of italian flavor but the light crispy coating and the flavor of the fish was great. Will use lemon-pepper following time.
I want I had baked my fish like redhummert did. My inexperience with fish is possibly displaying, but I slightly burned the coating and when I turned it more than on the skin side, the fish curled up and I had an ugly looking piece of delicious fish. 🙂
Delish! The only change I would make is to flip the fish right after two-three minutes on each and every side, rather than 4-5 or minimize the heat a bit.
This recipe was just scrumptious and has been moved into higher rotation at our home. I utilised italian seasoning rather than lemon pepper and baked at 450 for 15 minutes for a crispier fillet. I have five little ones and they all loved it!