The Kitchen Diva's Buttermilk Pecan Fish Filets
The Kitchen Diva's Buttermilk Pecan Fish Filets requires approximately 45 minutes from start to finish. One serving contains 260 calories, 10g of protein, and 17g of fat. This recipe serves 8 and costs 99 cents per serving. It works well as a side dish. 25 people have made this recipe and would make it again. This recipe is typical of Southern cuisine. Head to the store and pick up hot sauce, poultry seasoning, cod fish filets, and a few other things to make it today. It is a good option if you're following a pescatarian diet. It is brought to you by doctoroz.com. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Users who liked this recipe also liked The Kitchen Diva's Banana, Blueberry & Buttermilk Smoothie, The Kitchen Diva's Southwestern Coleslaw With Creamy Buttermilk, and The Kitchen Diva's Lemon Chicken With Asparagus.
Servings: 8
Ingredients:
1 1/2 cups breadcrumbs or finely crushed cornflakes
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.)
6 to 8 (6-oz) tilapia fish filets (cod or catfish fillets also work well)
1/4 tsp cayenne pepper
1 large egg, slightly beaten
1 tsp ground black pepper, divided
1/2 tbsp hot sauce
1 tbsp paprika
1 cup ground pecans
1 tbsp poultry seasoning, divided
1 tsp salt, divided
3 tbsp vegetable oil
Equipment:
bowl
frying pan
Cooking instruction summary:
Using a medium-sized bowl, combine the buttermilk with the egg, 1/2 tbsp of the poultry seasoning, and 1/2 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.COPYRIGHT 2010 (c) ANGELA SHELF MEDEARIS, THE KITCHEN DIVA!
Step by step:
1. Using a medium-sized bowl, combine the buttermilk with the egg, 1/2 tbsp of the poultry seasoning, and 1/2 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.
2. Mix well. Dip the fish fillets in the buttermilk mixture, then into the seasoned crumb mixture.
3. 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.
4. Serve immediately.COPYRIGHT 2010 (c) ANGELA SHELF MEDEARIS, THE KITCHEN DIVA!
Nutrition Information:
covered percent of daily need
