PANNED FRIED FISH WITH PECAN TOPPING

      Title: PANNED FRIED FISH WITH PECAN TOPPING
  Categories: Seafood, Madams
       Yield: 6 Servings
  
 MMMMM--------------------------COATING-------------------------------
       1 c  Pecan, pieces
     1/2 c  Butter, cut in 1" pieces
       2 ts Juice, lemon
     1/8 ts Pepper, red
       1 ts Garlic, minced
       1 ts Sauce, Worcestershire
     1/4 ts Salt
 
 MMMMM----------------------------FISH---------------------------------
       6 ea Fish, filets
       2 c  Flour
       1 ts Salt
       1 ts Paprika, sweet
     1/2 ts Pepper, black
     1/8 ts 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
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