3/4 cup plain, dry bread crumbs
3/4 cup finely chopped almonds or your favorite nut
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup buttermilk
1/2 cup flour
4 tilapia or red snapper fillets, 6 ounces each
2 tablespoons oil
4 lemon wedges
Preparation
Combine bread crumbs, almonds, salt, garlic power and black pepper in a shallowdish. Pour buttermilk in another shallow dish. Pour flour on a sheet of waxpaper.
Rinse the fillets with water and pat them dry with paper towels. Dredge thefillets in the flour, then dip them in buttermilk. Dredge them in the almondmixture. Place the fillets on a small cookie pan that has been dusted with a bitof 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 fishflakes when tested with a fork.
Remove them to a platter to keep warm. Add theremaining tablespoon of oil to the skillet and cook the remaining fillets. Ifyou have a large skillet, you can do all four at once.Serve with lemon wedges.
