Catfish Pecan With Lemon-Thyme-Pecan Butter

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Southern Living


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1 1/2 cups pecan halves, divided

3/4 cup all-purpose flour

1 1/2 teaspoons Creole seasoning, divided

1 large egg

1 cup milk

8 (6-ounce) catfish, flounder, redfish, or bass fillets

1 cup butter, divided

2 large lemons, halved

1 tablespoon Worcestershire sauce

6 large fresh thyme sprigs

Kosher salt and pepper to taste

Garnishes: fresh thyme, lemon slices

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