Creole Pan Fried Red Fish

submitted by butterflydog

3 pounds red fish fillets ( or similar fish )
salt and pepper and lemon pepper to taste
2 boxes cornbread mix
1 bottle Louisiana hot sauce
Creole seasoning to taste
1 cup corn oil

Season fish. In a plastic bag, empty cornbread mix with 15 shakes of hot
sauce and about 5 to 6 shakes Creole seasoning. Place fillets in bag and
shake to coat fish. Heat oil in heavy cast iron skillet. Fry fish until
golden and done. Drain on absorbent paper.

Yield 4 servings
Source: Out Here Magazine


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