Crispy Fish and Peppers-Under $3


1 pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia)
3/4 cup buttermilk
1 egg
1 teaspoon Cajun seasoning
3 tablespoons vegetable oil
1 cup sliced and/or chopped miniature sweet peppers
1 lemon, cut up

  1. Rinse fish and pat dry with paper towels.
  2. In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice.
  3. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels.
  4. Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender.
  5. Serve fish with peppers and lemon. Makes 4 servings.
Nutrition Facts (Crispy Fish and Peppers)

    Per serving: 

  • 251 kcal cal., 
  • 13 g fat
  • (2 g sat. fat, 
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat), 
  • 97 mg chol., 
  • 188 mg sodium, 
  • 8 g carb., 
  • 2 g fiber,
  • 4 g sugar, 
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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