Ingredients:
4 lemon wedges
1 Tablespoon(s) oil; divided
4 6 oz tilapia or snapper fillets
489/5000 Pound(s) all purpose flour
1/2 Teaspoon(s) hot sauce
1/2 Cup(s) buttermilk
87/2000 Ounce(s) black pepper
1/4 Teaspoon(s) garlic powder
869/10000 Ounce(s) salt
2 Tablespoon(s) pecans; finely chopped
1/2 Cup(s) dry bread crumbs |
Directions: Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot
sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in
flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat
procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb
mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add 2 fillets; cook 3 minutes on each side or until fish flakes easily
when tested with a fork. Repeat procedure with remaining oil and fillets.
Serve with lemon wedges.
Contributor: Cooking Light January 2003
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