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Ingredients
- 1/2 c pinko bread crumbs
- 2 tbsp Finley chopped pecans
- 2 tbsp shredded or grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp back pepper
- 1/2 c buttermilk
- 1 tsp bottled hot sauce
- 3 tbsp flour
- 1 tbsp canola oil divided
- 4 6oz Kroger tilapia fillets
Preparation
Step 1
Combine first 6 ingredients in a shallow dish or pie plate. Combine buttermilk and hot sauce in a medium bowl, place flour in a shallow dish. Dredge each fillet in flour. Dip in buttermilk, and then breadcrumb mixture, making sure fillets are Nicely coated with crumbs.
Heat 1 1/2 tsp of oil in large non stick skillet over medium- high heat. Working with 2 fillets at a time, add fillets to pan and cook 3 minutes per side, or until fish flakes easily when tested with a fork and has an internal temperature of 145. Repeat procedure with remaining oil and 2 fillets. Refrigerate any leftovers.
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