Ingredients:
1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low-fat butter
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
Preparation:
- Combine first 4 ingredients in a shallow dish. Pour milk in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.
- Heat 1 1/2 teaspoons oil ( I use cooking spray) in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
