What you'll need

• 6 fish filets
• 2 cups of pecan halves
• 1 cup plus 1 teaspoon of all purpose flour
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large egg
• 1 cup milk
• 1 pat of butter
• 5 tablespoons of Kinloch Pecan Oil
• 3 large lemons (juice)
• 2 cups chicken or fish stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley

Directions

Process the pecans, 1 cup of flour, and seasoning in food processor until finely ground; place in a large bowl and set aside. Whisk together the egg and milk; set aside. Melt butter in a large non-stick skillet over medium heat and add oil. Dredge filets in egg mixture, then in pecan mixture, coating both sides. Place the coated filets in pan Cook on a medium high heat for 3 to 4 minutes per side. Place cooked filets on individual plates. To the reserved oil in skillet add remaining 1 tablespoon of flour and stir while cooking on medium high heat. Add lemon juice, stock, parsley, and Worcestershire sauce, stirring over reduced heat until mixture thickens. Spoon sauce over filets; garnish with wedge of lemon and parsley.

Serves 6