Pecan-Crusted Tilapia

Combine the finely chopped pecans and breadcrumbs in a shallow dish and mix well. Place the flour in a second shallow dish. Whisk together the milk and egg in a third shallow dish.

Pat the tilapia fillets dry with paper towels and sprinkle both sides evenly with the seasoned salt.

Dredge each fillet in the flour, shaking off any excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the pecan-breadcrumb mixture, coating both sides evenly.

Heat canola oil in a large skillet over medium heat for 1 to 2 minutes until the oil shimmers.

Place the coated fillets in the skillet and cook for 3 to 4 minutes per side until the crust is golden brown and the fish flakes easily with a fork, reaching an internal temperature of 145°F.

Transfer to a plate lined with paper towels to drain briefly, then serve immediately with lemon wedges.