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Crunchy Potato Snapper
Ingredients
3/4 cup buttermilk
3 cloves of garlic, minced
1 cup instant potato flakes
4 red snapper fillets
2 tablespoons butter or margarine
Salt and pepper, to taste
Directions
Combine the buttermilk, garlic, salt and pepper in a bowl. Put the potato flakes into another bowl. First, dip the fish into the buttermilk, then dredge in the potato flakes. Repeat until all fish fillets are coated.
Melt the butter in a skillet. Add the fish fillets and cook about four minutes per side until cooked through.
Suggestions
Serve with a wedge of lemon and tartar sauce.