Crispy Pecan Fish Fillet

1½ pounds catfish fillets
1 cup milk
2 cup yellow cornmeal
1 teaspoon Tabasco Sauce
½ teaspoon sea salt
¼ pounds unsalted butter
¼ cup vegetable oil
1 cup Pecan Valley Pecan Pieces
1 cup chopped parsley
½ cup freshly squeezed lemon juice1. Wash the fish fillets under cold running water, and place them in a bowl with the milk, Tabasco and sea salt. Allow them to sit at room temperature for 15 minutes.
2. Just before cooking, drain the fillets and dredge them in the cornmeal.
3. Heat 2 tablespoons of the butter and vegetable oil in a skillet over medium high heat.
4. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side; don’t crowd the pan.
5. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm.
6. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the pecans. Stir constantly while the pecans brown. Add parsley and lemon juice and stir to combine.
7. Pour sauce over fish fillets and serve immediately.