Tortilla Crusted Snapper with Cilantro-Lime

This is what happens when you cross a fish fry with a taco and nobody complains.

Red snapper fillets get dusted in flour, dipped in beaten egg, then pressed into thin strips of corn tortilla that crisp up into a shatteringly crunchy golden crust.

A quick sear in olive oil locks the coating in place, then a few minutes in the oven finishes the fish through without drying it out.

Cilantro-lime salsa on the side brings the brightness: herby, citrusy, and cool against that warm, crunchy crust. It’s restaurant-quality food with a prep time shorter than most delivery orders.

Chef Tips

• Press the tortilla strips firmly onto the egg-dipped fillets. If they’re loose, they’ll fall off in the pan.
• Keep the sear short, just 40 seconds per side. You’re setting the crust, not cooking the fish through. The oven handles the rest.
• Cut the tortilla strips thin and uniform so they crisp evenly. Thick or uneven strips leave soft spots.

Variations

• Swap snapper for mahi-mahi, grouper, or any firm white fish.
• Spice up the flour dredge with a pinch of cumin and chili powder for a smokier crust.
• Serve over a bed of black bean and corn salad for a complete Southwestern plate.