Bayou Fish Fillets With Sweet-Hot Pecan Sauce

Prep: 10 min., Fry: 3 min. per batch.

Yield: Makes 6 servings

Ingredients

• 1  (6-oz.) package cornbread mix
• 1 1/2  teaspoons  Creole seasoning
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 6  (6-oz.) cod or tilapia fillets
• Canola oil
• Sweet-Hot Pecan Sauce

Preparation

1. Stir together cornbread mix and Creole seasoning until blended.

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

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.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.