Pecan Crusted Tilapia
- 1/2 cup panko breadcrumbs
- 2 Tbsp finely chopped pecans
- 2 Tbsp shredded or grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup buttermilk
- 1 tsp bottled hot sauce
- 3 Tbsp flour
- 1 Tbsp canola oil-divided
- 4 6 oz tilapia fillets
- 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.
- 2. Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Working with 2 fillets at a time, add fillets to pan and cook 3 mins per side or until fish flakes easily when tested with a fork and has an internal temp of 145 degs. Repeat procedure with remaining oil and 2 fillets. Refrigerate and leftovers.
breadcrumbs, pecans, parmesan cheese, salt, garlic, black pepper, buttermilk, hot sauce, flour, canola oil, tilapia fillets
Taken from www.epicurious.com/recipes/member/views/pecan-crusted-tilapia-52800611 (may not work)