Thursday, March 24, 2011

crispy crusted red snapper recipe

This recipe is so good. I love the mixture of the grated parmesan, potato chips, and coarse bread crumbs for the topping. If you are nervous about overcooking the fish, don't worry. The fillets sit on a bed of vegetables, which steam during baking, cooking the fish from the bottom. Plus, the crunchy top coating helps protect the fillets from drying out. Baking at a fairly high temperature is key-at lower temps the fish takes longer to cook and can lose moisture.

original recipe Cuisine At Home magazine and found here.


  1. Oh my this looks and sounds wonderful!!!! Will grab this recipe and make it!! thank you,

  2. Yummmmm....I may make this for my mom and dad tonight....I think it may be perfect. xoxoxox

  3. This looks delicious!! I'm so glad to have stumbled upon your blog. I'm enjoying a look around.


Note: Only a member of this blog may post a comment.