Here is an easy pecan fish recipe.  Use catfish, trout or red snapper

Crispy Pecan Fish Recipe
Serves 4

1-1/2 pound catfish
1 cup whole milk
2 cups yellow cornmeal
1 teaspoon hot sauce
1/2 teaspoon salt
1 stick butter, divided
1/4 cup vegetable oil
1 cup chopped pecans
1/2 cup chopped parsley
1/2 cup freshly squeezed lemon juice

Wash the fish fillets under cold running water, and place them in a bowl  with the milk, hot sauce and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets, pat dry with paper towels and dredge in the cornmeal. 

Heat ½ stick of the butter and the vegetable oil in a skillet over medium high heat.  Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan.  Remove from the pan with a slotted spatula and drain on paper towels. Repeat until all fish is fried. Keep warm. 

Discard any remaining oil from the skillet, and add the remaining butter, over medium heat until melted.  Add the nuts. Stir constantly while the nuts are lightly browned. Remove from heat.  Add parsley and lemon juice and stir to combine.  Pour sauce over fish fillets and serve immediately. 

Grilled Fish Recipe