The Kitchen Diva's Buttermilk Pecan Fish Filets

Name: The Kitchen Diva's Buttermilk Pecan Fish Filets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 355 milliliters breadcrumbs or finely crushed cornflakes; 237 milliliters buttermilk (you can make a substitute by combining 1 tbsp of lemon juice or vinegar with 1 cup of milk. Stir and set aside for 5 minutes before proceeding with the rest of the recipe.); 170 grams to 8 tilapia fish filets (cod or catfish fillets also work well); 0 teaspoons cayenne pepper; 1 large egg, slightly beaten; 1 teaspoon ground black pepper, divided; 1 Tbsps hot sauce; 1 Tbsp paprika; 237 milliliters ground pecans; 1 Tbsp poultry seasoning, divided; 1 teaspoon salt, divided; 3 Tbsps vegetable oil

The recipe The Kitchen Diva's Buttermilk Pecan Fish Filets is ready in approximately 45 minutes and is definitely an outstanding pescatarian option for lovers of Southern food. One portion of this dish contains around 8g of protein, 8g of fat, and a total of 175 calories. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of breadcrumbs, salt, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Using a medium-sized bowl, combine the buttermilk with the egg, 1/2 tbsp of the poultry seasoning, and 1/2 tsp of the salt and the pepper and the hot sauce and mix well. Set the bowl aside.In another bowl combine the breadcrumbs or cornflakes, the ground pecans, the paprika, the remaining poultry seasoning, salt, and pepper and the cayenne pepper.

Ingredients you will need

Poultry Seasoning

Cayenne Pepper

Breadcrumbs

Buttermilk

Corn Flakes

Hot Sauce

Paprika

Pecans

Pepper

Salt

Egg

Equipment you will use

Bowl

Mix well. Dip the fish fillets in the buttermilk mixture, then into the seasoned crumb mixture.

Ingredients you will need

Fish Fillets

Buttermilk

Dip

Place the 2 tbsp of the oil in a large, non-stick pan and place it over medium-high heat. Brown the fillets in batches, 2 to 3 at a time, do not crowd the pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat the procedure with the remaining oil and fillets.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

355milliliters

breadcrumbs or finely crushed cornflakes 237milliliters

buttermilk (you can make a substitute by combining 1 tbsp of lemon juice or vinegar with 1 cup of milk. Stir and set aside for 5 minutes before proceeding with the rest of the recipe.)170grams

to 8 tilapia fish filets (cod or catfish fillets also work well)0teaspoons

cayenne pepper 1large

egg, slightly beaten 1teaspoon

ground black pepper, divided 1Tbsps

hot sauce 1Tbsp

paprika 237milliliters

ground pecans 1Tbsp

poultry seasoning, divided 1teaspoon

salt, divided 3Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.