This healthy riff on a classic is guaranteed to please even the most finicky eaters.
Makes about 10 pieces
1 large piece tilapia, cut into 2” x ¾” pieces
½ cup low-fat buttermilk
1 cup finely-crushed, reduced-fat butter crackers (Try Late July Organic Classic Rich Crackers)
Organic safflower oil for frying
Salt and pepper to taste
1. Put cut tilapia into a small bowl with buttermilk; toss to coat completely.
2. Place cracker crumbs in a shallow bowl. Press tilapia pieces two at a time into crumbs, turning and coating on all sides. Shake off excess, transfer to a plate and continue with the rest of the tilapia. Chill for 20-30 minutes.
3. In a non-stick frying pan, pour in enough safflower oil to cover the bottom of the pan with about ¼-inch of oil and heat over medium heat until shimmering. Maintaining an even heat, cook the tilapia pieces, turning several times, until they’re a golden brown on all sides and cooked through, about 6 minutes. Drain briefly on paper towels, add salt and pepper to taste, and serve immediately.
PER SERVING (2 sticks): 200 cal; 20 g prot; 7 g fat (1 g sat fat); 12 g carb; 66 mg chol; 200 mg sod; 0 g fiber; 2 g sugars