Potato Crusted Snapper - cooking recipe

Ingredients

1 dash salt and pepper
1/2 cup low-fat buttermilk
2 cloves garlic, smashed
3/4 cup instant potato flakes, not granules
4 (6 ounce) red snapper fillets
1 tablespoon butter
4 lemon wedges

Preparation

Combine buttermilk, garlic and salt and pepper in a shallow dish.
Place the potato flakes in another shallow dish.
Dip fillets in buttermilk mixture, dredge in potato flakes.
Melt the butter in a large nonstick frypan over medium high heat.
Add fish, cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork.
Serve with lemon wedges.