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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tilapia, Snapper, my favorite - Pompano or any other white fish. Ingredients:
1/2 cup pecans, chopped |
2 tablespoons breadcrumbs, dry |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/2 teaspoon black pepper |
1/2 cup buttermilk |
1/2 teaspoon hot sauce |
3 tablespoons flour |
4 fish fillets (about 6 oz each) |
1 tablespoon canola oil |
1 lemon |
Directions:
1. Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
2. Combine buttermilk and hat sauce in another shallow bowl.
3. Place flour on a plate.
4. Dredge in flour. Dip in buttermilk. Dredge in pecans.
5. Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
6. OR
7. Leave skin on 1 side and dredge nonskin side.
8. Broil until flakey.
9. Serve with lemon wedge.
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