1. Place mayonnaise in a shallow bowl. Place panko on a wide plate. Pat snapper fillets dry with paper towel and cut into 8, roughly equally pieces, removing any bones. Season fish with salt and pepper.
2. Use a brush – or your fingers – to coat each piece of snapper with a thin film of mayonnaise. Coat fish in panko, firmly pressing it on to help it adhere. Set coated fish on a tray and refrigerate until ready to cook.
3. To prepare potatoes, preheat oven to 425 F. Line a large, 18 x 13 inch baking sheet with parchment paper. Cut each potato in half, lengthwise. Now cut each half potato into 6 lengthwise wedges. Place the potato wedges in a large bowl, add 3 tbsp of the oil, salt, pepper and paprika and toss to coat. Arrange the potatoes in a single layer on the baking sheet.
4. Bake potatoes 20 minutes. Remove pan from the oven, and turn each potato over. Return pan to the oven and bake potatoes 20 to 25 minutes more, or until crispy and golden.
5. When potatoes are 10 minutes from being done, heat remaining 3 tbsp oil in a large - about 12-inch wide - non-stick skillet or non-stick griddle set over medium heat (see Options). When oil is hot, fry fish 3 to 4 minutes per side, or until golden and cooked through. When potatoes are ready, serve them with the fish, lemon wedges, tartar sauce, malt vinegar and ketchup.
Note: Panko, coarse Japanese-style breadcrumbs, is sold in our Asian foods aisle. Tartar sauce is sold in our bottled condiment aisle. To make your own tartar sauce, in a bowl, combine 2/3 cup mayonnaise, 3 tbsp sweet green relish, 1/2 tsp finely grated lemon zest, 1 tbsp lemon juice, 1/2 tsp Tabasco sauce and 1 tsp Dijon mustard.
Options: If you don’t have a large skillet or griddle, fry the fish, in batches, in a smaller skillet and set the cooked fish on a baking sheet as you go along. When all the fish is fried, pop the baking sheet into the hot oven a few minutes, until fish is hot again.
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Directions
1. Place mayonnaise in a shallow bowl. Place panko on a wide plate. Pat snapper fillets dry with paper towel and cut into 8, roughly equally pieces, removing any bones. Season fish with salt and pepper.
2. Use a brush – or your fingers – to coat each piece of snapper with a thin film of mayonnaise. Coat fish in panko, firmly pressing it on to help it adhere. Set coated fish on a tray and refrigerate until ready to cook.
3. To prepare potatoes, preheat oven to 425 F. Line a large, 18 x 13 inch baking sheet with parchment paper. Cut each potato in half, lengthwise. Now cut each half potato into 6 lengthwise wedges. Place the potato wedges in a large bowl, add 3 tbsp of the oil, salt, pepper and paprika and toss to coat. Arrange the potatoes in a single layer on the baking sheet.
4. Bake potatoes 20 minutes. Remove pan from the oven, and turn each potato over. Return pan to the oven and bake potatoes 20 to 25 minutes more, or until crispy and golden.
5. When potatoes are 10 minutes from being done, heat remaining 3 tbsp oil in a large - about 12-inch wide - non-stick skillet or non-stick griddle set over medium heat (see Options). When oil is hot, fry fish 3 to 4 minutes per side, or until golden and cooked through. When potatoes are ready, serve them with the fish, lemon wedges, tartar sauce, malt vinegar and ketchup.
Note: Panko, coarse Japanese-style breadcrumbs, is sold in our Asian foods aisle. Tartar sauce is sold in our bottled condiment aisle. To make your own tartar sauce, in a bowl, combine 2/3 cup mayonnaise, 3 tbsp sweet green relish, 1/2 tsp finely grated lemon zest, 1 tbsp lemon juice, 1/2 tsp Tabasco sauce and 1 tsp Dijon mustard.
Options: If you don’t have a large skillet or griddle, fry the fish, in batches, in a smaller skillet and set the cooked fish on a baking sheet as you go along. When all the fish is fried, pop the baking sheet into the hot oven a few minutes, until fish is hot again.