Jeremy Conner's Pecan Crusted Fish

Serves 2–3

4 cups flour, seasoned with salt and pepper
1 cup Cane River pecan pieces, roughly chopped
2 eggs
2 cups milk
Vegetable oil, enough to fill cast iron skillet 1/2 inch deep
2–3 small triggerfish fillets (or other white, flaky Gulf fish), seasoned with salt

Divide seasoned flour between two bowls. Add chopped pecan pieces to one bowl and mix well.
In another bowl, beat the eggs, add milk, and whisk to combine.
Pour vegetable oil into a cast iron skillet to a depth of 1/2 inch. Heat over medium until oil reaches 325°F, monitoring with thermometer.
Dredge fish fillets first in plain seasoned flour, then in egg mixture. Repeat once or twice to build a coating. After the final egg dip, dredge in pecan flour, pressing gently to help pecans stick.
Place fillets carefully into hot oil. Fry 2–3 minutes, until pecans begin browning at the edges. Turn gently with spatula and cook another 2–3 minutes.
Transfer fish to a paper towel–lined plate to drain. Serve hot.