Prep 30 mins
Cook 15 mins
Nice firm whitefish, with a browned nut crust. For variation, use macadamias or pecans.
- 3⁄4 cup dry breadcrumbs, unseasoned
- 3⁄4 cup almonds, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1 cup buttermilk
- 1⁄2 cup flour
- 4 (6 ounce) tilapia fillets or 4 (6 ounce) red snapper
- 2 tablespoons oil
- 4 lemon wedges
- Combine bread crumbs, almonds, salt, garlic powder and black pepper in a shallow dish.
- Pour buttermilk in another shallow dish.
- Pour flour on a sheet of wax paper.
- 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 almond mixture. Place the fillets on a small cookie pan that has been dusted with a bit of the almond mix and chill for about 20 minutes for the almond crust to set.
- 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. If you have a large skillet, you can do all four at once.
- Serve with lemon wedges.
Loved it! Followed the recipe as written, used unseasoned panko breadcrumbs. We will definitely be having this again.
Outstanding! We loved this fish, it was just so delicious. I am already planning to make this one again, very soon. [Made for Best of 2011 Tag Game].
Excellent! I'm always looking for new ways to cook tilapia. This is one of the best I've tried and will go into my favorites file! I loved the browned nut crust. The crust also had a lot of flavor due to the spices added. I used almond meal, which is even more finely chopped, and it adhered wonderfully well. The fish stayed moist and flaky on the inside. Thank you!!