2 pounds white-fleshed fish fillets
1 cup buttermilk
1 cup biscuit baking mix
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup canola oil, plus more if needed for frying
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1Place fish in a 9- x 13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once. In a shallow baking dish, combine biscuit baking mix, salt, and ground red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately.
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