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Crispy Fish and Peppers
- 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 251,
- Fat, total (g) 13,
- chol. (mg) 97,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 26,
- vit. A (IU) 486,
- vit. 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 (mg) 111,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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