Potato-Crusted Snapper
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic (minced)
- 3/4 cup potato flakes
- 24 oz red snapper (4 pieces 6 ounce pieces)
- 1 Tbs butter
- 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
