Recipe: Frank's Buttery Potato Crusted Fish

Frank's Buttery Potato Crusted Fish
rec.food.recipes/Valerie/2003

3/4 cup cultured buttermilk
1-2 Tbsp Creole or Dijon mustard
4 cloves garlic, almost pureed
1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. Frank Davis seasoning*
1 cup instant mashed potato flakes
6 redfish or tilapia filets, about 6 oz. each
2 Tbsp Butter or margarine
6 lemon wedges (optional)

Season fish with a spicy buttermilk. Then roll them in potato flakes, pan saute them in butter until flaky, crunchy and crispy, and serve with pasta.

* I don't use the Frank Davis seasoning to season the buttermilk. I season to taste with salt, pepper, garlic powder, onion powder and red pepper. I also season the fish before I put it in the seasoned buttermilk (we like spicy food here). I also have found that I have to use a lot more butter than called for (otherwise there won't be any butter in the pan after frying a couple of fish). This is a quick and easy family favorite.