Buttermilk Pecan Fish Filets
Serves 6 to 8
6 to 8 (6-oz) tilapia fish filets (cod or catfish fillets also work well)
1 cup buttermilk (you can make a substitute by combining 1 tbsp of lemon juice or vinegar with 1 cup of milk. Stir and set aside for 5 minutes before proceeding with the rest of the recipe.)
1 large egg, slightly beaten
1 tbsp poultry seasoning, divided
1 tsp salt, divided
1 tsp ground black pepper, divided
½ tbsp hot sauce
1 ½ cups breadcrumbs or finely crushed cornflakes
1 cup ground pecans
1 tbsp paprika
¼ tsp cayenne pepper
3 tbsp vegetable oil
Using a medium-sized bowl, combine the buttermilk with the egg, ½ tbsp of the poultry seasoning, and ½ tsp of the salt and the pepper and the hot sauce and mix well. Set the bowl aside.
In another bowl combine the breadcrumbs or cornflakes, the ground pecans, the paprika, the remaining poultry seasoning, salt, and pepper and the cayenne pepper. Mix well. Dip the fish fillets in the buttermilk mixture, then into the seasoned crumb mixture.
Place the 2 tbsp of the oil in a large, non-stick pan and place it over medium-high heat. Brown the fillets in batches, 2 to 3 at a time, do not crowd the pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat the procedure with the remaining oil and fillets. Serve immediately.