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Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen Photo by: Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

Bayou Fish Fillets With Sweet-Hot Pecan Sauce

Southern Living JULY 2008

  • Yield: Makes 6 servings
  • Prep time:10 Minutes
  • Fry:3 Minutes

Ingredients

  • 1 (6-oz.) package cornbread mix
  • 1 1/2 teaspoons Creole seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

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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Bayou Fish Fillets With Sweet-Hot Pecan Sauce recipe

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