Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light June 1999

Gallery

Randy Mayor; Styling: Fonda Shaia

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.

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Nutrition Facts

244 calories; calories from fat 21%; fat 5.7g; saturated fat 1.4g; mono fat 1.8g; poly fat 1.7g; protein 36.9g; carbohydrates 9.2g; fiber 0.4g; cholesterol 63mg; iron 0.5mg; sodium 316mg; calcium 101mg.
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