Crusty Fish

Photo Credit

This is a recipe from APRON'S SIMPLE MEALS presented by PUBLIX (Publix Aprons).

POTATO CRUSTED FISH

• ½ cup low fat buttermilk
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 firm white fish fillets, such as tilapia, snapper, or orange roughy (1-1/2 lb.)
• 1 package (2 oz.) potato flakes (1/2 cup)
• 3 tablespoons butter, divided

Combine buttermilk, garlic, salt, and pepper.  Place fish in buttermilk mixture, turning to coat; let stand 3-4 minutes.  Preheat large sauté pan on medium-high 2-3 minutes.  Place potato flakes on plate.  Coat both sides of fish with potato flakes; press with fingertips to coat heavily.  Place 2 tablespoons butter in pan, then add fish; cook 4 minutes (do not turn fish).  Place 1 more tablespoon butter in center of pan.  Turn fish (using spatula), distributing butter under each fillet; cook 3 more minutes or until golden brown and fish flakes easily.