Title: Fillets with pecans in creole meuniere sauce
 Categories: Live
      Yield: 4 Servings
 
           Clarified butter or fresh
           Oil for pan-frying
      6    Fresh mild fish fillets (1
           To 1 1/2 pounds), such as
           Flounder, sole, or
           Orange roughy
      2 tb And 1 tablespoons Seasoning
           Mix, recipe follows
      1 c  All purpose flour
      2 lg Eggs
      1 c  Whole milk
           Pecan Butter, recipe
           Follows
    1/4 c  Parsley sprigs, minced
 
  Preheat oven to 350 degrees. Heat 1/4-inch of clarified butter in a
  heavy skillet with an ovenproof handle to about 350 degrees over
  medium low heat while flouring the fillets.
  
  Rub the fillets well with 2 tablespoons seasoning mix. Stir together
  the flour and 1 tablespoon seasoning mix in a shallow pan. Dip the
  fillets in seasoned flour and shake off any excess.
  
  Beat the eggs and stir into the ilk a little at a time in a medium
  mixing bowl Dip the floured fillets in this egg wash. Let any excess
  drip off. Then dip them back in the flour. Place the fillets in the
  hot oil, presentation side down. fillets should be browned well and
  them turned once only. Leave on the heat for about a minute after
  turning. Then place immediately in the oven to finish frying and to
  crisp the top, several minutes. Remove the fillet s to a serving
  platter, spread with Pecan butter, and garnish with parsley and
  chopped roasted pecans. Serve immediately.