Potatoe Crusted Fish

• 2 cloves fresh garlic
• 1/2 c. lowfat buttermilk
• 1/4 tsp. salt (I like to use seasoned salt)
• 1/4 tsp. pepper
• 1 1/2 lbs. firm white fish (base or tilapia (4 fillets, skin and bones removed)
• 1 (2 oz. package potatoe flakes (1/2 c.)
• 3 tbsp. butter, divided

1. 1. Using garlic press, crush garlic cloves into shallow dish. Use knife to remove garlic from bogttom of press. Stir in buttermilk, salt and pepper. Place fish in buttermilk mixture, turning to coat. Let stand 3-4 minutes. Wash hands
2. 2. Meanwhile, preheat large saute pan on med high 3-4 minutes. Place potato flakes on plate. Coat both sides of fish with potatoes; press with fingers to coat heavily. Place 2 tbsp. butter in pan and swirl to coat. Add fish and cook 4 minutes (Do not turn fish).
3. 3. Place remaining butter in center of pan . Turn fish, using spatula and distrubuting butter under each fillet. Cook 3 more minutes until golden and fish flakes easily. Serve

garlic, buttermilk, salt, pepper, firm white fish, butter

Taken from www.epicurious.com/recipes/member/views/potatoe-crusted-fish-1214505 (may not work)