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Walnut-Encrusted Snapper


  • 1 ½ pounds snapper fillets
  • ½ cup flour
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup milk
  • 1 cup toasted French bread crumbs
  • 1 cup finely chopped walnuts
  • 2 tablespoons butter, melted

Preheat the oven to 450° F.

Place flour, salt and pepper in a shallow dish (or on wax paper). Place milk in a another shallow dish. Combine crumbs and walnuts in a third dish.

Dredge fish lightly in flour, then dip in milk. Dredge in the crumb-walnut mixture. Place fish in a lightly greased baking dish and brush lightly with butter, so that nuts are not moved. Bake until outside is lightly browned and crispy, about 15 minutes.

Contributed by Joyce Taylor MM2