Created by ChefJeff on January 17, 2015
Step 1: Pour about 1/4-inch of Canola oil in a large heavy skillet. Place over medium heat and heat until hot.
Step 2: Sprinkle the fish fillets lightly with Creole seasoning, salt, and pepper.
Step 3: In a wide bowl, combine the cornmeal and flour.
Step 4: Pour the buttermilk into a bowl.
Step 5: Dip the fish into the buttermilk to coat, then coat with the cornmeal mixture.
Step 6: Arrange in the not oil and cook slowly for about 3 to 4 minutes, until the bottom side is browned. Turn carefully and continue cooking until browned on the other side. Place on paper towels to drain.