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PECAN CRUSTED TILAPIA Recipe

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This recipe for PECAN CRUSTED TILAPIA is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 OZ TILAPIA , SNAPPER OR CATFISH FILLETS
1/2 CUP BREAD CRUMBS
2 TBSP FINELY CHOPPED PECANS.
1/2 TSP SALT
1/4 TSP GARLIC POWDER
1/4 TSP PEPPER
1/2 CUP BUTTERMILK
1/2 TSP HOT SAUCE
3 TBSP FLOUR
1 TBSP OIL, DIVIDED
Directions:
Directions:
COMBINE FIRST 5 INGREDIENTS IN A SHALLOW DISH. COMBINE BUTTERMILK AND HOT SAUCE IN A MEDIUM BOWL. PUT FLOUR INTO ANOTHER SHALLOW DISH. DREDGE FILLETS IN FLOUR. DIP IN BUTTERMILK MIXTURE, DREDGE IN BREADCRUMB MIXTURE. HEAT 1 1/2 TSP IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT. COOK 2 FILLETS AT A TIME THEN ADD REMAINDER OF OIL AND COOK THE REMAINING 2 FILLETS 3 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK.
Personal Notes:
Personal Notes:
PLACE PECANS IN A BAG AND CRUSH WITH A ROLLING PIN TO MAKE THEM A LITTLE FINER. THEY'LL COAT THE FISH BETTER .

 

 

 

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