Crispy Fish with Peppers

By AliceV

Double-dip fish fillets. Worked well with sole.

Ingredients

• 1 pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia), rinsed and patted dry
• 3/4 cup buttermilk
• 1 egg
• 1 teaspoon Cajun seasoning
• 1 cup all-purpose flour
• 4-1/2 tablespoons vegetable oil
• 1 cup sliced sweet peppers
• Slices of lemon to garnish

Preparation

Step 1

Put the flour into a shallow bowl and set aside.

Place the buttermilk, egg and seasoning into another shallow bowl and whisk to blend.

Dip each piece of fish into the buttermilk mixture then dredge in the flour. Place the coated fish into the prepared frying pan and fry for 4 minutes on each side, then transfer to a paper towel-covered plate to drain.

Place the peppers into a small sauté pan with 1 tablespoon of oil and sauté for 3 minutes.

Serve the fish topped with the peppers and garnished with the lemon slices.