COMBINE tartar sauce with sriracha sauce in small bowl. Combine corn meal and Creole seasoning on plate.
CUT each fillet in half lengthwise. Coat fish with cornmeal mixture.
HEAT 1/4-inch deep oil to 350°F in 12-inch skillet over medium-high heat. Cook fish cooking 8 to 12 minutes, turning once, until golden brown and internal temperature reaches 145⁰F. Serve with tartar sauce and lemon. Sprinkle with additional Creole seasoning, if desired.
Serving Size (1/4 of recipe), Calories 390 (Calories from Fat 200), Total Fat 22g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 85mg, Sodium 1000mg, Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 2g), Protein 35g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.
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