Rock Fish Filet With Yogurt and Buckwheat flour- GF

If you are looking for a juicy, easy, unique taste for your fish filet, this pan fried fish is for you! And Gluten Free!

Ingredients:

Rock Fish filet

1/4 cup Greek whole milk yogurt

1 egg 

Powdered organic garlic

1/2 cup Buckwheat flour

Salt and Pepper to taste

1/2 lemon when done.

Fry in Olive oil or Ghee

Directions:

Mix yogurt and egg until whipped. Lay aside on a flat plate buckwheat flour and mixed garlic powder.  Dredge your fish in the yogurt egg mix for a few minutes (5-10)  to let the fish to absorb the yogurt.  Dredge on both sides with buckwheat flour and garlic mix.  Prep your pan with the oil/ghee mix or one or the other.  Sprinkle with salt and peper as desired.  When fried on both sides, squeeze a few drops of lemon and ready to eat.