Recipe - Panned Fried Fish With Pecan Topping

COATING
1 cup Pecan, pieces
One half cup Butter, cut in 1" pieces
2 teaspoon Juice, lemon
1/8 teaspoon Pepper, red
1 teaspoon Garlic, minced
1 teaspoon Sauce, Worcestershire
One fourth teaspoon Salt

FISH
6 Fish, filets
2 cup Flour
1 teaspoon Salt
1 teaspoon Paprika, sweet
One half teaspoon Pepper, black
1/8 teaspoon Pepper, red
Oil, vegetable
Lemon wedges (garnish)

Coating: ========

Into a food processor place the pecans, butter, lemon juice, pepper,
garlic, Worcestershire and salt. Process until uniform.

Fish: =====

Heat the vegetable oil in a skillet to 350 F. Heat enough oil to cover
the fish filets half way.

Dredge the fish in flour. Shake off any excess. Drop the fish filets
in the hot fat and fry for seven minutes on a side (depending on the
thickness of a fish.) The fish are done when they are opaque and flake
easily with a fork.

Assembly: =========

Place the fried filets on a broiler pan and cover with the pecan
topping. Place the broiler pan in the oven about 6 inches away from the
flame and broil for up to a minute. The fat content is so high here that
you shouldn't leave the fish alone. They will cook quickly and there is
always the potential for burning.

Serve hot on a plate garnished with lemon wedges and parsley.

Source: "Heirloom Recipes" by Marcia Adams, 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini