Combine first 3 ingredients in a shallow dish. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
Pour oil to dept of 4 inches into an electric fryer or dutch oven; heat to 400 degrees. Fry fillets, 2 at a time, 2 to 3 minutes or until they float; drain on paper towels.
Yield 6 servings
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