Place fish fillets in large bowl. Pour sufficient "Original " Louisiana Hot Sauce® over fillets and marinate for one hour. Pour Cajun King Cajun Fry® or cornmeal and flour into a paper bag. Remove fish from marinade, drop in bag. Shake.

Fry fish in hot vegetable oil until golden. Drain on absorbent paper.

Serve immediately.

CAJUN FRYING TIPS:

Chill foods to be fried as cold as possible (in ice water or chilled marinades and batters) prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in and oil out.

Never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use.