Bayou Fish Fillets With Sweet-Hot Pecan Sauce

Bayou Fish Fillets With Sweet-Hot Pecan Sauce
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 ½ teaspoons Creole seasoning
  • Sweet-Hot Pecan Sauce
  • ½ teaspoon salt
  • 1 (6-oz.) package cornbread mix
  • ½ teaspoon pepper
  • Canola oil
  • 6 (6-oz.) cod or tilapia fillets

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...

View full recipe at My Recipes

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