4 trout fillets
Cooking oil

COATING:

1 c. flour
1 tbsp. salt
1 tsp. pepper
1 tsp. garlic powder

EGG WASH:

2 eggs
1 c. milk
Salt & pepper

SAUCE:

1/2 c. pecans, chopped
1 stick butter

Mix ingredients for coating, then mix ingredients for egg wash. Dip fish in coating mixture, then in egg wash, then in coating mix again, coating completely. Add shallow cooking oil to pan, or skillet, and when oil is "hot" saute fish until golden brown on both sides, turning just once. Remove and place on platter, keeping warm until served. In another saute pan melt a stick of butter and roast pecans until slightly brown. Pour over fish and serve.