Pecan Crusted Fish

Tilapia, Snapper, my favorite - Pompano or any other white fish.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup pecans, chopped
• 2  tablespoons  breadcrumbs, dry
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon black pepper
• 1⁄2 cup buttermilk
• 1⁄2 teaspoon  hot sauce
• 3  tablespoons flour
• 4  fish fillets (about 6 oz each)
• 1  tablespoon canola oil
• 1  lemon

Directions

1. Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
2. Combine buttermilk and hat sauce in another shallow bowl.
3. Place flour on a plate.
4. Dredge in flour. Dip in buttermilk. Dredge in pecans.
5. Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
6. OR
7. Leave skin on 1 side and dredge nonskin side.
8. Broil until flakey.
9. Serve with lemon wedge.