all-purpose flour
panko Japanese bread crumbs
4 tbsp. finely chopped pecans
1 cup buttermilk
2-3 dashes hot sauce
peanut oil
salt & pepper
4 – 6 fish fillets (tilapia, flounder, snapper or similar flat white fish fillet)
lemon wedges
Heat oven to 200 degrees and turn off. Place flour in a shallow dish. Combine panko and chopped pecans in a shallow dish. Combine buttermilk and hot sauce in a flat bowl or pie pan. Heat peanut oil in a large skillet over medium-high heat. Wash fillets and pat dry; season on both sides with salt and pepper. Take one fish fillet at a time and dredge in flour, dip in buttermilk and then coat with panko-pecan mixture. Place 2 – 3 fillets at a time in the skillet. Cook about 3 minutes on each side, or until fish flakes easily when tested with a fork. Place cooked fish fillets on a baking sheet lined with a brown paper bag and place in warm oven while cooking remaining fish. Repeat procedure, adding more oil if necessary, until all fillets are cooked. Serve with lemon wedges.
