Catfish Fillets 6 each 5 to 7oz. catfish fillets 3 cups roasted pecans 2 cups bread crumbs 2 cups seasoned flour 3 eggs 1/2 cup milk 6 tbsp. creole seasonings 2 oz. oil blend Meuniere Sauce 3 lemons peeled and quartered 7 tbsp. worcestershire sauce 3 tbsp. crystal hot sauce 8 tbsp. heavy whipping cream 2 lbs butter, unsalted and softened to room temperature 1/4 tsp. kosher salt 1/4 tsp. white pepper     Trim fat and any rough edges off the catfish fillets. Lightly season with Creole seasonongs and place in refrigerator. Puree 2 1/2 cups of pecans and bread crumbs in cuisinart or blender. Place in a shallow pan or plate and set aside. In a medium bowl, make and egg wash by combining 3 eggs and 1/2 cup of milk. Place seasoned flour in a separate shallow pan or plate. Set up breading station on a table or counter top. Bread fillets by first coating them with the seasoned flour and then placing each in the egg wash. Press each fillet into the pecan-bread crumb mixture. Make sure the entire fillet is well coated with the mixture. If unable to fry immediately, refrigerate. Cover the bottom of a large skillet or saute pan with the oil blend and heat. Gently place fish into hot oil. Cook until lightly brown, turn fillet and repeat. If the fish is not completely cooked all the way through, place the fillet in a shallow baking pan and cook for additional 5 - 8 minutes in the oven set at 450 degrees F.