Bayou Fish Fillets With Sweet-Hot Pecan Sauce
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
How to Make It
Step 1
Stir together cornbread mix and Creole seasoning until blended.
Step 2
Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
Step 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.
Step 4
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.
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