Stir together cornbread mix and Creole seasoning until blended.
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.
