Bayou Fish Fillets With Sweet-Hot Pecan Sauce

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

Ingredients

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

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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