Buttermilk Fish Fillets

By McLean

Nice served with mashed potatoes.

Ingredients

• 2 lbs. white-fleshed fillets
• 1 cup buttermilk
• 1 cup biscuit baking mix
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 cup canola oil, plus more if needed for frying

Details

Preparation time 5mins
Cooking time 50mins

Preparation

Step 1

Place fish in a 9 x 13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once.

In a shallow baking dish, combine biscuit mix, salt, and red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides.

In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding oil if needed. Serve immediately.