Mix milk, salt and
Tabasco in bowl large enough for all the fillets. Wash the fillets under cold running water and place into milk mixture. Allow them to sit at room temperature for 15-20 minutes. Just before cooking, drain the fillets then roll them in the cornmeal until covered. Heat 2 Tablespoons of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and
brown (don't crowd pan), about 2-3 minutes on a side. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while until the pecans brown. Add lemon juice and parsley and stir until well mixed. Spoon sauce over fish fillets and serve immediately.