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Crispy Fish and Peppers
Ingredients
-
1
pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia)
-
3/4
cup buttermilk
-
1
egg
-
1
teaspoon Cajun seasoning
-
1
cup all-purpose flour
-
3
- 4
tablespoons vegetable oil
-
1
cup sliced and/or chopped miniature sweet peppers
-
1
lemon, cut up
Directions
1. Rinse fish and pat dry with paper towels.
2. In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice.
3. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels.
4. Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender.
5. Serve fish with peppers and lemon. Makes 4 servings.
Nutrition Facts
(Crispy Fish and Peppers)
- Servings Per Recipe 4,
- Calories 251,
- Protein (gm) 26,
- Carbohydrate (gm) 8,
- Fat, total (gm) 13,
- Cholesterol (mg) 97,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 486,
- Vitamin C (mg) 50,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 188,
- Potassium (mg) 740,
- Calcium (DV %) 111,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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This turned out better than I thought. My son chose to make this for a home-ec project. It was a little tough for a 14 year old to make, but it was fantastic. Will definetely make again.
10/15/2010 01:33:36 PM Report Abuse