Categories: Seafood, Madams 
      Yield: 6 servings 
  
----------------------------------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 
 
------------------------------------FISH------------------------------------ 
      6    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