Instructions: Place the flour and 1 tablespoon of Creole seasoning in a bowl and mix.

In another bowl beat the eggs and add the milk. In a third bowl, mix the ground andouille and the bread crumbs. Heat a skillet (Teflon if possible)

over medium high heat and add the oil. Season the fillets with Creole seasoning and dust in the flour mix, shaking off any excess. Dip the fillets in the egg wash then coat with the bread crumb mixture pressing with your hands to get it to stick to the fish. Gently place each fillet in the hot oil. Dont crowd the fish. You may have to do this in 2 batches.

Allow to cook for about 2 minutes then turn it over. Cook for about 2 more minutes. Cooking time will depend on the size of the fish. This fillets will be done by now, thicker fillets will need to be cooked and turned longer. It is fine to finish this dish in a preheated 350 degree oven. Serve on top of creamed potatoes (mixed with roasted garlic) and a simple lemon butter sauce.

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