| 1/2 | c | Milk |
| 1 | | Egg, beaten |
| | SEASONING MIX |
| 1 | tb | Salt |
| 1 | ts | Onion powder |
| 1 | ts | Sweet paprika |
| 3/4 | ts | Ground cayenne |
| 1/2 | ts | White pepper |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Oregano |
| 1/4 | ts | Thyme |
| | ALSO |
| 1 | c | All-purpose flour |
| 6 | | Trout, (4 oz) redfish, or other firm fleshed fish fillets |
| | Vegetable oil for pan frying |
| 6 | tb | Coarsely chopped pecans, dry roasted |
| | PECAN BUTTER SAUCE |
| 4 | tb | Unsalted butter, softened |
| 1/2 | c | Coarsely chopped pecans, dry roasted |
| 2 | tb | Very finely chopped onion |
| 1 | ts | Lemon juice |
| 1/2 | ts | Tabasco sauce |
| 1/4 | ts | Minced garlic |
| | MEUNIERE SAUCE |
| 1 | | Cube basic seafood stock |
| 3/4 | ts | Minced garlic |
| 3/4 | lb | (3 sticks) unsalted butter, in all |
| 2 | tb | All-purpose flour |
| 1/4 | c | Worcestershire sauce |
| 1/4 | ts | Salt |
