Crispy Fish and Peppers

Crispy Fish and Peppers
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  • 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
Rinse fish and pat dry with paper towels.
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.
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.
Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender.
Serve fish with peppers and lemon. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 251, Fat, total (g) 13, chol. (mg) 97, sat. fat (g) 2, carb. (g) 8, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 26, vit. A (IU) 485.9, vit. C (mg) 50.19, Thiamin (mg) 0.15, Riboflavin (mg) 0.17, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.49, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.98, sodium (mg) 188, Potassium (mg) 740, calcium (mg) 111.06, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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