Bayou Fish Fillets With Sweet-Hot Pecan Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 (6-oz.) package cornbread mix |
1 1/2 teaspoons creole seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 (6-oz.) cod or tilapia fillets |
canola oil |
sweet-hot pecan sauce |
Directions:
1. Stir together cornbread mix and Creole seasoning until blended.
2. Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
3. Pour oil to depth of 4 inches into a large Dutch oven; heat to 375°. Fry fillets, in batches, 1 to 1 1/2 minutes on each side or until golden. Drain on a wire rack over paper towels. Serve with Sweet-Hot Pecan Sauce.
4. Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.
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