DIRECTIONS
Rinse the fillets and pat them dry.
In a small mixing bowl or shallow dish, whisk together the milk, egg, mustard, kosher salt and cayenne pepper.
Spread the cup of flour on a shallow dish or dinner plate.
First, dredge the fish in the flour, then into the egg/milk mix and then back into the flour. Lay fillets in a single layer on a flat surface like a plate or baking sheet.
Allow the battered fish fillets to sit while making the sauce.
Start by melting butter in a large, wide skillet over low heat.
Continue cooking for about 6-7 minutes, until butter is golden brown and milk fat solids have browned lightly as well.
Add pecans and cook for about one minute, until they are shiny and slightly toasted in the butter. The butter will be foamy at this stage. Remove from heat.
Whisk in the kosher salt, champagne vinegar and lemon juice. Set aside.
Add the olive oil to a skillet and heat over medium-high heat.
When the oil starts to shimmer, add the fillets.
Cook about 2 minutes per side. Don’t overcook the fish, because it will dry out.
Set fish fillets on plate.
Whisk the parsley into the sauce and then divide it between the two fish pieces.
Serves 4.