1 stick unsalted butter

2 stacks Kellogg Club Crackers, ground (18 per package)

1 cup Shelled Elliott Pecan Halves or pecan pieces

1 - 2 tsp Tony Chachere's Original Creole Seasoning

6 - 10 white fish fillets (works well with Bream, Bass, Crappie and Catfish)

Jasmine Rice or Uncle Ben's Cilantro Lime Rice

Melt a stick of unsalted butter and pour 1/2 (1/4 cup) into a 9" x 13" casserole dish. Finely grind the crackers. Dip the fish fillets into the remaining butter and then roll the fillets in the cracker crumbs. Place the fillets in the casserole dish. Sprinkle any leftover cracker crumbs on top. 

Grind pecans to small pecan pieces and spread over the top of the fish fillets. Sprinkle Tony Chachere's on top.

Bake at 350 degrees F for 30 - 40 minutes. The fish will be done when the pecans are brown and the fiillets are flaky when checked with a fork.

Serve over rice.

Recipe provided by Dale and Kathy Gordon as a winner of the 2024 Bass Pecan Recipe Contest.