Here in Fort Myers Beach, Tilapia is a very common fish. You can catch it yourself, you can buy it fresh at Publix or any other grocery store or you can order it off the menu at many restaurants.
My favorite to order off a menu is blackened Tilapia but when I make it at home, I love to prepare this mouth-watering Pecan Crusted Tilapia. It is super easy to make but it really looks like you are a gourmet chef. Not sure who to give credit to for this recipe since it as given to me by a friend, years ago and I added the buttermilk to keep the pecan/cornflake mixture on the fillets. If you don’t have buttermilk, you can use regular milk. I have used it as well and it came out perfect but my grandmother told me that buttermilk makes “breading” stick better. So that is why I tried that. So, use what you have on hand.
1 lb. fresh Tilapia
1 C cornflakes
1tsp sea salt
1 tsp garlic powder
1/2C fat free buttermilk
1/4C whole wheat flour
Process the pecans and the cornflakes and pakrika in a processor. Pulse it so it is still chunky. Set the mixture aside.
Then mix in a small bowl the salt, garlic powder, and whole wheat flour and set aside.
On low heat, melt butter in a skillet. Dip the fish fillets in the buttermilk, then coat fillets in the flour/spice mixture and lastly dredge in the pecan/cornflake mixture.
Cook each piece of fish for 3 or 4 minutes, on each side, until they are browned and fork flaky. You can serve with a lemon wedge if you like that added flavor with your fish.