4 tilapia fillets, cut in half lengthwise or 1 1/2 lbs
1 1/2 cups
4 1/2 teaspoons
Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and breadcrumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with breadcrumbs.
In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.