2 eggs, beaten
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup dry bread crumbs
3/4 cup ground pecans
2 lbs. skinless fillets
1/3 cup butter
1 T. lemon juice
1/4 tsp. cayenne

In large mixing bowl, combine eggs, salt and pepper; mix until well blended. In another bowl, mix bread crumbs and pecans. Dip fillets in egg mixture, then dredge in bread crumb mixture. In heavy skillet, heat oil over medium-high heat until hot. Fry fillets 5 to 8 minutes or until golden brown. In saucepan, heat butter, lemon juice and cayenne. Place fillets on serving platter and spoon sauce over fish.

Bill Fett
Cascade, MT

From— Classic Fish: Member’s Best Recipes