Recipe courtesy of Christina Deyo and Janette Barber

Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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2 cups crushed potato chips

1 cup plus 2 tablespoons finely chopped pecans

1 tablespoon dried cilantro or parsley

1 teaspoon crushed red pepper flakes

1 cup milk

1 egg

1/4 cup all-purpose flour

Salt and freshly ground black pepper

1/2 cup unsalted butter

4 (6-ounce) red snapper fillets


1/2 cup mayonnaise

1/2 cup honey mustard

1 medium red bell pepper, chopped

3 large shallots, chopped

2 teaspoons chopped fresh basil leaves


  1. To make the snapper: Toss the potato chips with 1 cup of the pecans, cilantro, and crushed red pepper and spread on a large plate. In a mixing bowl, whisk together the milk, egg, and flour. Season with salt and pepper.
  2. Heat the butter in a large saute pan over medium-high heat. Dip each fillet in the batter, then dredge in the pecan-chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
  3. Meanwhile, to make the sauce: Whisk the mayonnaise and mustard together in a small bowl. Stir in the red pepper, shallots and basil.
  4. Place 1 snapper fillet on each plate and spoon sauce over the top. Sprinkle with remaining pecans and serve immediately.
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