Crispy Pecan Fish Fillet

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Title: Crispy Pecan Fish Fillet
Categories: Fish
Yield: 4 Servings

1.50 lb Fillets (catfish, snapper,fl
1.00 c Milk
2.00 c Yellow cornmeal
1.00 ts Tabasco
0.50 ts Salt
0.25 lb (1 stick) unsalted butter
0.25 c Vegetable oil
1.00 c Chopped pecans
1.00 c Chopped parsley
0.50 c Freshly squeezed lemon juice

WASH THE FISH FILLETS under cold running water, and place them in a
bowl with the milk, Tabasco and salt. Allow them to sit at room
temperature for 15 minutes. Just before cooking, drain the fillets
and dredge them in the cornmeal. Heat 2 T of the butter and vegetable
oil in a skillet over medium high heat. Fry cornmeal covered fillets
until crispy and brown, about 2 minutes on a side--don't crowd the
pan. Remove from the pan with a slotted spatula, drain on paper
towels. Repeat until all fish is fried. Keep warm. Pour grease out of
the skillet, and add the remaining butter. Place over medium heat,
and when it has melted, add the nuts. Stir constantly while the nuts
brown. Add parsley and lemon juice and stir to combine. Pour sauce
over fish fillets and serve immediately.

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