Pecan-Crusted Tilapia

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup breadcrumbs dry
• 3 tablespoons flour all-purpose
• 0.3 teaspoon garlic powder 
• 0.5 teaspoon hot sauce 
• 4  lemon wedges 
• 0.5 cup buttermilk low-fat
• 2 tablespoons pecans finely chopped
• 0.5 teaspoon salt 
• 24 ounce snapper fillets 
• 1 tablespoon vegetable oil divided

Equipment

• bowl
• frying pan

Directions

1. Combine first 5 ingredients in a shallow dish.
2. 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.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
4. 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.
5. Serve with lemon wedges.