Ingredients

1/2 cup panko breadcrumbs

2 Tbsp finely chopped pecans

2 Tbsp shredded or grated Parmesan cheese

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp black pepper

1/2 cup buttermilk

1 tsp bottled hot sauce

3 Tbsp flour

1 Tbsp canola oil-divided

4 6 oz tilapia fillets

Preparation

  1. Combine first 6 ingredients in a shallow dish or pie plate. Combine buttermilk and hot sauce in a medium bowl: place flour in a shallow dish. Dredge each fillet in flour. Dip in buttermilk and then breadcrumb mixture. making sure fillets are nicely coated with crumbs.

  2. Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Working with 2 fillets at a time, add fillets to pan and cook 3 mins per side or until fish flakes easily when tested with a fork and has an internal temp of 145 degs. Repeat procedure with remaining oil and 2 fillets. Refrigerate and leftovers.