Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Buttery Potato Crusted Fish
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- #24333
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 cup cultured buttermilk
2 tablespoons Creole or Dijon mustard
4 cloves garlic, almost pureed
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon Frank Davis seasoning
1 cup instant mashed potato flakes
6 redfish or tilapia filets, about 6 oz. ea.
2 tablespoons butter or margarine
6 lemon wedges (optional)
directions
Season fish with a spicy buttermilk. Then roll them in potato flakes, pan saute them in butter until flaky, crunchy and crispy, and serve with pasta.
Notes: I don't use the Frank Davis seasoning to season the buttermilk. I season to taste with salt, pepper, garlic powder, onion powder 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 that I have to use a lot more butter than called for(otherwise there won't be any butter in the pan after frying a couple of fish). This is a quick and easy family favorite.
added by
johnval
nutrition data
Nutritional data has not been calculated yet.
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