1 pound boneless Tilapia fillets
1/2 cup low-fat buttermilk
1/2 teaspoon Each salt and black pepper
2 cloves garlic, crushed
1 cup instant potato flakes (not granules)
2 tablespoons butter
Combine buttermilk, salt, pepper and garlic in a shallow dish.
Put potato flakes in a separate shallow dish.
Dip fillets in buttermilk mixture; turn in potato flakes to coat.
Melt 1 tablespoon butter in a large non-stick skillet over Medium-High heat.
Cook fish in 2 batches, 2 to 3 minutes per side, until fish turns from translucent to opaque.
Melt 1 tablespoon butter in skillet for second batch.
Serve while hot
No Nutritional Information Available