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Crispy Fish and Peppers

Makes: 4 servings
Start to Finish 20 mins
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,
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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