3/4 cup plain, dry bread crumbs
3/4 cup finely chopped nuts such as pecans, almonds or a mixture
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup buttermilk
1/2 cup flour
4 tilapia or red snapper fillets, 6 ounces each
2 tablespoons oil
4 lemon wedges
Combine bread crumbs, nuts, salt, garlic powder and black pepper in a shallow dish. Pour buttermilk in another shallow dish. Pour flour on a sheet of waxpaper. Rinse the fillets with water and pat them dry with paper towels. Dredge the fillets in the flour, then dip them in buttermilk. Dredge them in the nut mixture.Place the fillets on a rack and allow them to stand at room temperature about 30 minutes.
Heat one tablespoon of oil in a skillet over medium-high heat. Add two fillets; cook them about three minutes on each side until they are browned and the fish flakes when tested with a fork. Remove them to a platter to keep warm. Add the remaining tablespoon of oil to the skillet and cook the remaining fillets.
1. If you don?t have buttermilk you may use regular milk.
2. You may use just about any firm flat fish such as flounder, salmon, etc.