Catfish Pecan With Lemon-Thyme-Pecan Butter

Ingredients

• 8 (6-ounce) catfish, flounder, redfish, or bass fillets
• 1 ½ cups pecan halves, divided
• Kosher salt and pepper to taste
• 1 ½ teaspoons Creole seasoning, divided
• ¾ cup all-purpose flour
• Garnishes: fresh thyme, lemon slices
• 1 cup butter, divided
• + 5 more ingredients
• • 6 large fresh thyme sprigs
  • 1 cup milk
  • 2 large lemons, halved
  • 1 large egg
  • 1 tablespoon Worcestershire sauce

Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside. Whisk together egg and milk in a large bowl, and set aside. Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole ...

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