Ingredients
-
1/2
-
2
-
1/2
-
1/4
-
1/4
-
1/2
-
1/2
-
3
-
4
-
1
-
-
-
-
-
Directions
Pecan-Crusted Tilapia,I love pecan-crusted fish. This is a light recipe, but you can serve it with a kicked-up tartar sauce as well.,Very good. I added an egg to the buttermilk. I also omitted the hot sauce and chili (We just don’t like heat. For those who do, I’m sure it would be excellent.) I also added parmesan to the breading.,My husband absolutely loves this recipe. “favorite talipa recipe ever” I omit the hot sauce because he is not a fan of hot sauce. I have found that after dredging in breadcrumbs and pecans, fish needs to sit about 10 minutes before placing in oil. This helps prevent coating from falling off. Also use the japanese style panko crumbs with adds a better texture.
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Steps
|
1
Done
|
Combine Breadcrumbs, Pecans, Salt, Garlic, and Pepper in a Shallow Dish. |
|
2
Done
|
Combine Buttermilk and Hot Sauce (such as Tabasco) in a Medium Bowl. |
|
3
Done
|
Place Flour in a Third Dish. |
|
4
Done
|
Dredge 1 Fillet in Flour, Dip Into Buttermilk Mixture, Then Into Breadcrumb Mixture. Repeat With Remaining Fillets. |
|
5
Done
|
Heat 1 1/2 Tsp Oil in a Large Skillet (non-Stick Works Best) Over Medium-High Heat. |
|
6
Done
|
Cook 2 Fillets For 3 Minutes on Each Side or Until Fish Flakes Easily. |
|
7
Done
|
Add Remaining Oil and Cook Additional 2 Fillets. |
|
8
Done
|
Serve With Lemon! |
