Preparation:
Combine first 7 ingredients in a small bowl; stir well, and set aside.
Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside.
Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture.
Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1-1/2 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish, 1/3 cup crabmeat mixture, and 2 lemon wedge |
