Crispy Pecan Fish Fillets

1½ lbs. fish fillets (catfish, snapper, flounder or fish of choice)
1 c. milk
1 T. Tabasco sauce
½ t. salt
2 c. yellow cornmeal
1 stick of unsalted butter (8 T.)
¼ c. vegetable oil
1 c. pecans (chopped)
1 c. fresh parsley (chopped)
½ c. fresh lemon juice

Wash fish fillets under cold running water and place in bowl with milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain fillets and dredge in the cornmeal. Heat 2 tablespoons each of butter and vegetable oil in skillet over medium-high heat. Fry cornmeal-covered fillets until crispy and brown (about 2 minutes on each side). Remove from pan with slotted spatula and drain on paper towels. Repeat until all fish is fried. Keep warm. Drain the skillet and add remaining butter. Place over medium heat and when melted, add pecans. Stir constantly while pecans brown. Add parsley and lemon juice and stir. Pour sauce over fillets and serve immediately.