In a food processor, combine cornflakes, pecans, salt, pepper, garlic powder, and paprika, until they have formed a breadcrumb-like consistency.

Season both sides of tilapia with additional salt and pepper.

Dredge fish fillets by dipping them in flour first, then dip them in buttermilk, and then finish with the cornflakes and pecan mixture.

Heat butter in a large, nonstick skillet and set on medium-high heat. Cook tilapia fillets for about 4-5 minutes on each side, or until well browned and fish flakes with a fork.

Serve with a lemon wedge, and squeeze lemon juice over fillets just before eating.