Ingredients
-
1/2
-
2
-
1/2
-
1/4
-
1/4
-
1/2
-
1/2
-
3
-
4
-
1
-
-
-
-
-
Directions
Pecan-Crusted Tilapia, I love pecan-crusted fish. This is a light recipe, but you can serve it with a kicked-up tartar sauce as well., My husband absolutely loves this recipe. “favorite talipa recipe ever” I omit the hot sauce because he is not a fan of hot sauce. I have found that after dredging in breadcrumbs and pecans, fish needs to sit about 10 minutes before placing in oil. This helps prevent coating from falling off. Also use the japanese style panko crumbs with adds a better texture., Excellent recipe! I didn’t have any buttermilk so I added a tablespoon of lemon juice to 1/2 cup of half and half. My husband loved it and he usually avoids tilapia. Thanks for this recipe.
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Steps
|
1
Done
|
Combine Breadcrumbs, Pecans, Salt, Garlic, and Pepper in a Shallow Dish. |
|
2
Done
|
Combine Buttermilk and Hot Sauce Such as Tabasco in a Medium Bowl. |
|
3
Done
|
Place Flour in a Third Dish. |
|
4
Done
|
Dredge 1 Fillet in Flour, Dip Into Buttermilk Mixture, Then Into Breadcrumb Mixture. Repeat With Remaining Fillets. |
|
5
Done
|
Heat 1 1/2 Tsp Oil in a Large Skillet Non-Stick Works Best Over Medium-High Heat. |
|
6
Done
|
Cook 2 Fillets For 3 Minutes on Each Side or Until Fish Flakes Easily. |
|
7
Done
|
Add Remaining Oil and Cook Additional 2 Fillets. |
|
8
Done
|
Serve With Lemon! |
