Ingredients

• 1 (6-ounce) package cornbread mix
• 1 1/2 teaspoons Creole seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 (6-ounce) 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.

Sweet-Hot Pecan Sauce

Ingredients

• 1/4 cup butter
• 1/4 cup chopped red onion
• 1 teaspoon minced garlic
• 1/2 cup pecan pieces, chopped
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce

Preparation

1. Melt butter in a medium saucepan over medium heat. Add onion, and sauté 3 minutes or until tender.
2. Add garlic, and cook 1 minute.
3. Stir in pecans and next 4 ingredients. Cook, stirring constantly, until sugar is dissolved. Store in an airtight container in refrigerator up to 1 week.

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