Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
We use this recipe with Walleye, it is the best one we've found in many years for pan fried fish. Definitely our family favorite. The pecan flavor is so good that we only use a sweet balsamic vinegar or nothing at all!
Ok so I don't like fish. I am trying and I have to say this is a good recipe. I don't love it but if my family likes it I can do it again. Therefore it is at least a 4 out of 5. I left the hot sauce out and kept the salt lower to keep family happy.
This is excellent. And, easy! My husband's asked me to make this 2 times a week. I followed another reviewer's advice and subsituted milk with an egg mixed with a little dijon mustard for the buttermilk. Honestly folks, this is very, very good.