In a small bowl, combine the pecans, bread crumbs, salt and pepper. Pour onto a large sheet of waxed paper or on a large plate. Pour the flour out onto another sheet of waxed paper or plate. In a large bowl whisk toghther the eggs and the milk until blended. Pat the fish dry and dredge them one at a time in the flour, coating evenly. Shake off excess. Dip each fillet in the egg mixture and allow any excess to drain off. Coat the fillets in the pecan/bread crumb mixture, patting gently to help the coating to adhere. In a large skillet, melt 1 1/2 tbsp of butter and 1 1/2 tbsp of oil. Add 3 fillets and saute over moderate heat until golden brown on the bottom (about 3 minutes). Turn and saute until golden brown on the other side. Transfer to a dish and keep warm. Repeat with remaining oil, butter and fish.
1½ cup pecans, coarsley chopped
1½ cup fresh bread crumbs
½ tsp salt
¼ tsp pepper
1 cup flour
2 eggs, lightly beaten
2 tbsp milk
6 fish fillets
3 tbsp butter
3 tbsp safflower oil
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