Southern Living MAY 2008
1. Stir together first 6 ingredients.
2. Cut fillets into 2-inch pieces; dip in eggs, and dredge in pecan mixture.
3. Cook fish, in batches, in hot oil in a large skillet over medium-high heat 1 minute on all sides or until golden; drain on paper towels. Place fish on a wire rack in a jelly-roll pan, and keep warm in a 200° oven.
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