Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

COOKING LIVE SHOW #CL9084

All recipes courtesy Shirley O. Corriher, "Cookwise"

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