Southern Living JULY 2008
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.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.
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