- Lightly season the catfish filets with Creole/Cajun seasoning.
- Puree the pecans and a little bit of bread crumbs in a food processor [you don't have to use the bread crumbs]. Place in a shallow bowl or plate and set aside.
- In a medium bowl, make an egg wash by whisking together the eggs and milk; set aside. Place flour in a separate shallow bowl or plate; set aside.
- Bread filets by first coating them with the flour and then placing them in the egg wash. Press each filet into the pecan/bread crumb mixture. Make sure the entire filet is well coated in the mixture.
- Cover the bottom of a large skillet or saute pan with the oil and heat. Gently place the fish in the hot oil and cook until lightly brown; flip and repeat.
- If the fish is not completely cooked all the way through, place in a shallow baking pan and cook for an additional 5 to 8 minutes in an oven at 450 degrees F.
- In a large saute pan, combine lemons, hot sauce, Worcestershire sauce, and cream. Whisk over medium heat, stirring constantly for 3 to 4 minutes. As you stir, press gently on the lemons to slowly release the juices.
- Slowly add in the butter 1 tablespoon at a time while stirring constantly. As you add the last of the butter, remove from heat, and continue to stir.
- Add the salt and pepper. Mix well.
- Strain through a fine strainer or chinois.
To serve, spoon Meuniere sauce over the fish filets. Enjoy.