Pecan-Crusted Snapper...AJC

By vogeljl

Ingredients

• 3 Tb all-purpose flour
• 1/2 cup low fat buttermilk
• 1/2 cup dry breadcrumbs
• 2 Tb finely chopped pecans
• 4 (6 ounce) snapper fillets
• lemon wedges

Preparation

Step 1

Put flour in a shallow dish. Pour buttermilk in a medium bowl. Combine breadcrumbs, pecans, 1/2 tsp salt and 1/4 tsp pepper in another shallow dish.

Dredge both sides of 1 fillet in flour, dip in buttermilk and then dip into the breadcrumb mixture, lightly covering both sides. Set fillet on a plate and repeat procedure with remaining fillets.

In a large skillet, heat 1 Tb. vegetable oil over medium-high heat. Add fillets; cook 3 minutes on each side or until fish flakes easily when tested with fork. Do not crowd skillet, cooking fish in batches if necessary. Serve with lemon wedges, if desired.