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Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
10 mins
fry:
3 mins
total:
13 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together cornbread mix and Creole seasoning until blended.

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

  • 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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