INGREDIENTS
1 1/2 lb (750 g) white fish fillets and firm flesh (turbot, sole or other), frozen, thawed
1/2 cup (125 ml) buttermilk
1 c. to tab (15 mL) Dijon mustard
1 1/2 cups (375 mL) breadcrumbs saltine crackers (saltines type) (about 40 crackers)
2 c. to tab (30 mL) chopped fresh parsley
2 c. tsp (10 mL) paprika
1 c. tsp (5 mL) garlic powder
1 c. tsp (5 mL) salt
1/2 tsp. tsp (2 mL) ground black pepper
3 c. to tab (45 mL) vegetable oil
lemon wedges
PREPARATION
1. Place fish fillets in a glass dish (if necessary, cut the biggest breasts in two). In a bowl, using a whisk, mix the buttermilk and Dijon mustard. Pour the buttermilk mixture over the fish fillets; turn to coat well. Let stand for 15 minutes at room temperature.
2. In a shallow dish, combine bread crumbs, parsley, paprika, garlic powder, salt and pepper. Place the fish fillets in the crumb mixture, pressing and turning to coat.
3. In a large skillet, heat 1 tbsp. to tab (15 ml) of oil over medium-high heat. Add the fish fillets and cook for about 8 minutes or until browned and the fish flakes easily with fork (return once gently, add the remaining oil as needed ). Serve with lemon wedges.
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