Makes 6 servings :
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
**Sweet-Ho Pecan Sauce (recipe below)**
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.
I used Martha White Buttermilk Cornbread Mix.
HOT -SWEET PECAN SAUCE :
Makes 1 cup:
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
1. Melt butter in a medium saucepan over medium heat. Add onion, and sauté 3 minutes or until tender. Add garlic, and cook 1 minute. 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.