Crispy Pan Fried Snapper

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Serves 2 · Ready in 20 min

This pan fried fish delivers restaurant-quality results every time! Justine's foolproof pan fried fish method creates a golden crispy coating on tender snapper fillets using just flour, butter, and perfect timing. The simple seasoned flour coating ensures your pan fried fish stays crispy while the fish inside remains flaky and moist. Served on a bed of wilted spinach with steamed potatoes, this healthy pan fried fish dinner is ready in just 20 minutes. This technique works brilliantly for any white fish fillets!

Recipe

Serves 2 · Total 20m

Ingredients

• 2 fillets of snapper, skin removed
• 3 tbsp all-purpose flour
• Salt
• Pepper
• 1 tsp olive oil
• 1 tbsp butter

Spinach

• 1 tsp olive oil
• 2 cups baby spinach

To Serve

• Steamed potatoes
• Wedge lemon

Method

1. On a plate, combine the flour, salt and pepper. Coat the fillets in the flour. Shake off any excess flour.
2. Heat a pan over medium-high heat. Add butter with a little olive oil, and fry the fish for a minute on each side. Remove and rest for a few minutes.
3. Heat another pan over medium heat. Add olive oil and spinach, cook until wilted, stirring occasionally.
4. Place the fish on the bed of spinach, serve with steamed potatoes and a wedge of lemon.