Recipe - Fillets With Pecans In Creole Meuniere Sauce

Clarified butter or fresh
oil for panfrying
6 Fresh mild fish fillets; (1
to 1 One half pounds), such as
flounder, sole, or orange
roughy
2 tablespoon And 1 tablespoons seasoning
mix; recipe follows
1 cup All purpose flour
2 lg Eggs
1 cup Whole milk
Pecan butter; recipe follows
One fourth cup Parsley sprigs; minced

Preheat oven to 350 degrees. Heat 1/4inch 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.

Notes: Recipe courtesy of Shirley O. Corriher, "Cookwise"

Recipe by: Cooking Live Show #CL9084

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998