Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Crumble bacon; reserve for another use.
Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.
Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.