Ingredients
3 tablespoons flour
1/2 cup low fat buttermilk
1/2 cup panko crumbs
2 tablespoons pecan meal
4 6 ounce fillets
1 tablespoon oil
Preparation
Place flour, buttermilk and panko crumbs with pecan meal in that order in 3 dishes. Add 1/2 teaspoon salt & 1/4 teaspoon pepper to crumb mixture. Dredge fillets in that order and place on plate. Cover and refrigerate for an hour or more. Saute in oil and/or butter 3 minutes per side or until done.
