1 1/2 cups shelled pecans (chopped), I put pecans in plastic bag and roll them with a rolling pin until they are fine. These keep good in freezer.

1 1/2 c. fresh bread crumbs (I freeze bread, then slice them fine and cut crosswise into fine bread crumbs.)

Dredge 6 fillets (catfish, bass or trout) in flour, shake off excess. Combine 2 slightly beaten eggs and 2 tablespoon milk (I use egg beaters and skim cream).

Dip fillets in egg mixture. Coat with pecan/bread crumb mixture. Salt and pepper fish generously. In a large skillet, melt 2 tablespoon butter and 2 tablespoon Puritan oil.

Heat until foamy, add 3 fillets. Cook over medium low until fish flake, turning once. Clean skillet, add oil and cook other 3 fillets.

These are good with slaw and fresh tomatoes and a potato. Also, good as a sandwich with whole wheat buns.