Recipe by Derf
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
Top Review by Linda's Busy Kitchen
I made this dish for lunch today, and it is sooooooo DELISH! I did make a few changes to see if I could get the crust to adhere to the fish. Here is what I did. I used 3/4 lb. salmon instead of the snapper fillets. Used 1/2 c. fat free half and half and 1 tsp. apple cider vinegar in place of the buttermilk, as that is what I had on hand. I added an egg to the half and half mixture, to help the flakes to adhere to the fish, and it worked GREAT! I used the chopped garlic in the jar instead of fresh garlic. I used 1/2 c. of potato flakes instead of 3/4 c. as, I was only making one lg. fillet. I used 3 T. butter, as I was afraid the fish was going to stick with just 1 T. I fried each side of the salmon about 5 mins. (I initially melted the butter with med-high heat, then turned it down so the fish wouldn't cook too fast and burn.) Please bare in mind that the salmon I used was about 1" thick in the middle, so cook yours accordingly. I am going to post pics, so you can see for yourself how it came out.. PERFECT :) I will definately make this again... It was WONDERFUL! I hope you try it Derf!
- 1 dash salt and pepper
- 1⁄2 cup low-fat buttermilk
- 2 cloves garlic, smashed
- 3⁄4 cup instant potato flakes, not granules
- 4 (6 ounce) red snapper fillets
- 1 tablespoon butter
- 4 lemon wedges
Directions See How It's Made
- 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.