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Cod: Bayou Fish Fillets

Source of Recipe


Southern Living magazine



List of Ingredients



• 1 (6-ounce) package cornbread mix
  
• 1½ tsp Creole seasoning
  
• ½ tsp salt
  
• ½ tsp pepper
  
• Canola oil
  
• Sweet-Hot Pecan Sauce (recipe follows)
  






Instructions



1. Stir together cornbread mix and Creole seasoning until blended. Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
   
   
2. Pour oil to depth of 4 inches into a large Dutch oven; heat to 375° F. Fry fillets, in batches, 1 to 1½ minutes on each side, or until golden. Drain on a wire rack over paper towels. Serve with Sweet-Hot Pecan Sauce. Accompany with Shrimp-and-Okra Hush Puppies (recipe follows).
   
   Makes 6 servings.
   
   ............
   
   Sweet-Hot Pecan Sauce
   
   • ¼ cup butter
   • ¼ cup chopped red onion
   • 1 tsp minced garlic
   • ½ cup pecan pieces, chopped
   • ½ cup firmly packed light brown sugar
   • 2 Tbsp lemon juice
   • 2 Tbsp Worcestershire sauce
   • 1 Tbsp hot sauce
   
   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.
   
   Makes 1 cup.
   
   ............
   
   Serve with:
   
   SHRIMP AND OKRA HUSH PUPPIES
   
   • 1 cup self-rising yellow cornmeal mix
   • ½ cup self-rising flour
   • 1 cup medium-sized raw shrimp, chopped
   • 1 tsp Creole seasoning
   • ½ cup frozen diced onion, red and green bell pepper and celery (thawed)
   • ½ cup frozen cut okra, thawed and chopped
   • 1 large egg, lightly beaten
   • ¾ cup beer
   • Canola oil
   
   Stir together cornmeal mix and flour in large bowl until combined.
   
   Sprinkle shrimp with Creole seasoning. Add shrimp, onion mixture, and okra to cornmeal mixture. Stir in egg and beer just until moistened. Let stand 5 to 7 minutes.
   
   Pour oil to depth of 4 inches into a Dutch oven; heat to 350° F. Drop batter by level tablespoonfuls into hot oil and fry, in batches, 2 to 2½ minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.
   
   Makes 8 servings.
   
   






Final Comments


Keep fried hushpuppies warm in a 225° F oven for up to 15 minutes.