Prep Time
10 Mins
Fry Time
3 Mins
Yield
Makes 6 servings
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

How to Make It

Step 1

Stir together cornbread mix and Creole seasoning until blended.

Step 2

Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.

Step 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.

Step 4

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.

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