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Creole Pan-Fried Redfish Recipe

Submitted by Jimmy Sanders, Rosharon, TX

Jimmy is carrying on a tasty family tradition. “My grandmother was born and raised in Louisiana and she passed her cooking on to my mom and aunts. They are all great cooks,” he says. “The roots of this stuff goes back so deep, and it’s delicious, too.”


  • 3 pounds redfish filets
  • 1 dash salt
  • 1 dash black pepper
  • 3 dashes lemon pepper
  • 2 boxes Jiffy Cornbread Mix
  • 1 bottle Louisiana Hot Sauce
  • Creole seasoning (He recommends Tony Chachere’s)
  • 1 cup corn oil


Season filets with dashes of salt, black pepper, and lemon pepper. Put Jiffy Cornbread Mix in plastic bag along with 15 shakes of Louisiana Hot Sauce and about 5 or 6 shakes of Creole seasoning. Place filets in bag and shake until fish is covered with mix. Heat black cast iron skillet with corn oil over high heat. Place filets in skillet and then turn it down to medium heat. Cook 13 minutes per side. Put fish on plate covered with slices of bread to absorb the oil, then serve. Serves 3-4.