Ingredients

1/4 cup vegetable oil, for frying
4 (6-ounce) black bass fillets
Paula Deen’s House Seasoning
1/4 cup all-purpose flour
1 cup buttermilk
1 1/4 cups finely ground blue corn tortilla chips

Directions

Preheat the vegetable oil in a large cast iron skillet over medium-high heat.

Season each snapper fillet with house seasoning on both sides. Dip

In 3 separate shallow bowls, flour, buttermilk and tortilla chips, Dip the fillets in flour, the buttermilk and then dredge ground tortilla chips. Place in the hot skillet and shallow-fry for about 3 minutes per side.