This recipe was developed in conjunction with the Viking Cooking School.

1. PREHEAT your oven to 350 degrees.
2. TRIM all fat from the catfish. In a blender or food processor, grind the pecans, bread crumbs, salt and pepper until fine. Pour into a shallow dish. Place the flour in another shallow dish and season with salt and pepper. In a medium bowl, beat together the eggs and milk. Season with salt and pepper.
3. SEASON the catfish with the seafood seasoning. Dredge catfish in the flour, the egg mixture and the pecan-bread crumb mixture.
4. COAT the bottom of a large sauté pan or skillet with clarified butter lightly. Over medium heat, brown the fillets on both sides. Transfer to a lined baking sheet and place in preheated oven for 5 minutes, while you prepare the sauce.
5. REHEAT the pan to medium. Add the rosemary to the pan and sauté until fragrant, about 30 seconds. Add the lemon juice, stirring to release any browned bits that have formed on the bottom of the pan (deglaze).
6. REMOVE the pan from the heat. Swirl in 2 tablespoons of butter and season with salt and pepper, to taste. Spoon the sauce over the catfish fillets and serve immediately.