Preparation:
Combine first 3 ingredients in a shallow dish. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400F Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels. Serve immediately. Yield: 6 servings |
