Buttery Potato Crusted Fish
From deltadarling 17 years ago
- 10 minutes to make
- Serves 5
Thisis a snap to make and delicious to eat Oneof MY go to recipes I use pasta to go with it I make it wiih Veggie sauce for healthrecipe FOR PASTA IN COMEMENTS
Ingredients
- This recipe is for two items the crusted fish and the pasta shopping list
- 3/4 cup Cultured buttermilk shopping list
- 1-2 Tsp Creole or di jon mustard shopping list
- 4 cloves galic almost pureed shopping list
- 1 Tsp black pepper shopping list
- 1 tsp seaoning ( cerole) shopping list
- 1 cup instant mashed potato flakes shopping list
- 6 Redfish or tilapia about 6oz each shopping list
- 2 tbsp butter or margerine shopping list
- 6l;lemon wedges shopping list
How to make it
- Start off by using a shallow bowl to combine the buttermilk with the seasonings salt and pepper./ Then pour the potato flakes in another shallow pan use croele seasonings in buttermilk and on the fish
- When everything is in place dip the fish filets into the buttermilk shaking off excess then dredge them in the potato flakes ( taking care to coat them thourougly) Simply repeat the process over and over til all fillets are ready go into a skillet with high heated butter ( best use a non stick pan)
- Then without crowding slip the fillets into the heated butter ( it wil cool down) Cook for 3 to 5 minuts on each side until they turn a golden brown and flake when touched with a fork.
- Sounds like lot of work so I will save my pasta made with with fresh veggies sauce for next time Its down in my comments
- Oh its easy boil some veggies in chicken base like onions scallions true onions
- it gives the pasta a great taste Use what ever veggies you wish Its an amazing iside dish to go with the crusted fish
The Rating
Reviewed by 4 people-
Another good recipe delta.,... One I know I will enjoy... I love the New Orleans twist your recipes have
zena824
in Somewhere, USA loved it
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~HELLO~
"Bring IT On~New Orleans Style"!
This is a wonderful "5"FORK!!!!! recipe that reflects
the Flavors of my "Heart-Home~New Orleans"~
~*~mj~*~
mjcmcook
in Beach City loved it
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I had .6 ounces of cod that I cut into three pieces so I halved the other ingredients except for the pepper. That seemed like too much pepper for my taste. I had lots and lots of potato flakes left over! I used Cajun seasoning instead of Creole. ...more
frankieanne
in Somewhere loved it
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