1 cup buttermilk

2 eggs

1 1/2 cup finely chopped pecans

1/2 dry bread crumbs, Italian-style

1 teaspoon salt

1/2 teaspoon pepper

2 - 2 1/2 pounds fish fillets

Peanut oil for frying

Whisk together buttermilk and eggs in a small bowl.  In a medium bowl, combine pecans, breadcrumbs, salt and pepper.

Heat about 1/4" oil in a deep, heavy skillet.  Dip fillets first in pecan mixture, then buttermilk mixture, then back in pecans.  (Note:  If pecan mixture gets too wet, either add more breadcrumbs, or pat it on the fish).  Fry until deep brown.  Garnish with lemon wedges, if desired.  Serves 4.