• 4 (6 to 8 ounce) walleyed pike or tilapia fillets
• kosher salt and pepper to taste
• 1 cup buttermilk
• 4.5 ounces Bluefin Bay Almond Parmesan Herb Crust Breading
• 1/4 cup vegetable oil
• Thomas Fish Camp™ Tartar Sauce, (optional)

Season fillets with salt and pepper. Pour buttermilk into shallow bowl. Pour breading into another shallow bowl.

Dip fillets into buttermilk; transfer to breading and press breading into surface of fillets.

Preheat large cast iron skillet over medium-high heat. Add oil and heat until oil is hot but not smoking.

Arrange fillets in skillet. Cook without moving 3 to 4 minutes. Carefully turn fillets over and continue to cook an additional 3 to 5 minutes or until fish is done.

Transfer to serving platter and serve immediately with tartar sauce and cabbage slaw from Byerly’s Deli.

4 servings