Trout with Roasted Pecans a la Commander's Palace

• 2 large eggs ightly beaten
• 6 each trout fillets
• 1/4 cup vegetable oil
• 1 cup milk
• 1 cup flour, all-purpose
• 1/2 cup butter
• 1/4 cup margarine
• 1 x pecan pumpkin butter
• 1 x creole mustard or sauce

1. Combine eggs and milk, beating until well blended.
2. Combine seafood seasoning and flour on waxed paper or in sides.
3. Dip fillets in egg-milk mixture, then again in seasoned flour.
4. Melt clarified butter in large skillet over medium-high heat.
5. Place fillets carefully in skillet; saute quickly, turning only once, side.
6. Arrange fillets on warm serving platter or plates.
7. Top each fillet with heaping teaspoon Pecan Butter, coating chopped roasted pecans.

eggs, trout, vegetable oil, milk, flour, butter, margarine, butter, creole mustard

Taken from recipeland.com/recipe/v/trout-roasted-pecans-commanders-46569 (may not work)