Frank's Buttery Potato Crusted Fish Recipe
Servings: 1
Ingredients
- 3/4 c. cultured buttermilk
- 2 Tbsp. Creole or possibly Dijon mustard
- 4 clv garlic, almost pureed
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tsp Frank Davis seasoning
- 1 c. instant mashed potato flakes
- 6 x redfish or possibly tilapia filets, about 6 ounce. ea.
- 2 Tbsp. Butter or possibly margarine
- 6 x lemon wedges (optional)
Directions
- Season fish with a spicy buttermilk. Then roll them in potato flakes, pan saute/fry them in butter till flaky, crunchy and crispy, and serve with pasta.
- Notes: I do not use the Frank Davis seasoning to season the buttermilk.
- I season to taste with salt, pepper, garlic pwdr, onion pwdr and red pepper. I also season the fish before I put it in the seasoned buttermilk(we like spicy food here). I also have found which I have to use a lot more butter than called for(otherwise there will not be any butter in the pan after frying a couple of fish). This is a quick and easy family favorite.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 551g | |
| Calories 454 | |
| Calories from Fat 233 | 51% |
| Total Fat 26.58g | 33% |
| Saturated Fat 15.8g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1291mg | 54% |
| Potassium 1102mg | 31% |
| Total Carbs 51.06g | 14% |
| Dietary Fiber 9.0g | 30% |
| Sugars 14.67g | 10% |
| Protein 12.66g | 20% |
