Stir together, cornbread mix and creole seasoning until blended. Sprinkle salt & pepper over fillets,dredge fillets in cornbread mix. Pour oil,( about 4 inches,) into lg dutch oven. Fry fillets in batches, 1- 1-1/2 min per side or until golden. Drain on paper towels.Make dipping sauce: Melt butter in saucepan over med heat. Add onion,saute 3 min. Add garlic,cook 1 min. Stir in pecans and next 4 ingredients. Cook,stirring constantly, until sugar is dissolved. Serve w/ fillets.
I got this recipe out of a Southern Living magazine and found I absolutely loved it.
This recipe has been added to the following public cookbooks:
Taunya's cookbook,
Sherry's mix and match recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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