Pecan Crusted Tilapia #2

Cooking Light ~ This is good & very similar to the other pecan crusted tilapia I make. Besides seasonings, the main differences are this uses breadcrumbs & buttermilk. My husband & teenage sons eat 2 pieces of fish so I adjusted the recipe amounts.

Photo by Michelle F.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1

    cup breadcrumbs or Panko breadcrumbs

  • 1/4

    cup pecan chips

  • 1

    tsp. salt

  • 1/2

    tsp. garlic powder

  • 1/2

    tsp. pepper

  • 1/2

    tsp. Tony Chachere's

  • 1

    cup low-fat buttermilk

  • 1

    tsp. La. Hot Sauce

  • 1/3

    cup flour

  • 6 - 8

    tilapia fillets

  • Canola oil

  • Lemon wedges

Directions

Combine the first 6 ingredients in a shallow dish. Combine buttermilk & hot sauce in a shallow dish & flour in another shallow dish. Dredge fish in flour, buttermilk, & then breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add fish 2 or 3 at a time, cooking 3 minutes per side. Serve with lemon wedges.

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