1 cup flour
Salt to taste
1⁄2 tsp. paprika
1⁄4 cup (pecans)
1 egg (beaten)
1 cup milk
4 8-oz. redfish fillets
1⁄2 stick butter
Mix flour, salt, paprika, and pecans in a bowl. Mix egg with milk. Dip fillets in milk and egg mixture. Dredge in seasoned flour and pecan mixture.
Heat butter in a skillet over a medium fire. Brown fillets about 6 minutes on each side. Place on hot
platter. Yield: 4 servings.
ORANGE MEUNIERE SAUCE
1⁄2 stick butter
1⁄2 cup orange juice
1 tbsp. parsley (chopped)
Orange slices
Heat butter in a skillet over a medium fire. Let brown but do not burn. Add orange juice and parsley and cook about 5 minutes. Pour over fish. Garnish with orange slices.