Prep Time 20m
Cook Time 20m
Ready Time 40m
Yield 6 servings


Ingredients
CREOLE SAUCE
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 2 cups diced, seeded fresh tomatoes
  • 1/2 cup sliced fresh okra
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
FISH FILLETS
  • Crisco® Pure Vegetable Oil, for deep frying
  • 2/3 cup Pillsbury BEST™ All Purpose Flour
  • 2/3 cup water
  • 2 large eggs, lightly beaten
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 6 (5-6 oz.) cod or other firm white fish fillets
Preparation Directions
  • Step 1Heat 1/4 cup oil in medium saucepan over medium heat. Add onion, green pepper, celery and garlic. Cook and stir until tender. Add tomatoes, okra, thyme, salt, black pepper and cayenne pepper. Simmer 10 minutes. Keep warm.
  • Step 2Heat 2 to 3 inches oil in deep saucepan or deep fryer to 365ºF.
  • Step 3Combine flour, water, eggs, baking powder, salt, onion powder and cayenne pepper in medium bowl. Mix until smooth. Dip fish fillets in batter. Let excess drip off.
  • Step 4Fry a few fillets at a time in hot oil 4 to 6 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve topped with Creole Sauce.
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