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  • Frank's Buttery Potato Crusted Fish

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    Frank's Buttery Potato Crusted Fish
    Servings: 1
    by Global Cookbook
    92760 recipes
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    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

    1. 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.
    2. Notes: I do not use the Frank Davis seasoning to season the buttermilk.
    3. 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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