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Pan-Fried Snapper


  • 1 pound snapper fillets, skinless
  • 2 tablespoons avocado oil
  • 2 tablespoons butter
  • sea salt
  • white pepper, freshly ground
  • flour

Prepare egg wash and set aside.

Heat oil in a medium nonstick skillet or nonstick electric skillet to 375° F. Add butter.

Pat fish dry. Lightly salt and pepper. Dredge in flour. Shake off excess. Coat in egg wash. Place in skillet and cook until golden brown on one side, about 4 minutes. Turn and repeat on other side. Remove and drain on paper towels.

Egg Wash

  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons Parmesan cheese, freshly grated

Whisk eggs and milk. Stir in Parmesan.

Contributed by Vanda Lewis  Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Many species of snapper have size limits and restrictions, be sure to confirm with NC DEQ with your catch!

Erika Young, Coastal and Marine Education Specialist