1. Combine bread crumbs, ground pecans, salt, garlic powder, and black pepper in shallow dish. Combine milk and cayenne pepper in medium bowl. Place ﬂour in shallow dish.
2. Working with one ﬁllet at a time, dredge in ﬂour, then dip in milk mixture and then in bread crumb mixture. Repeat with rest of ﬁllets.
3. Heat one and a half teaspoons oil in large, nonstick skillet over medium-high heat. Add two ﬁllets and cook three to four minutes per side. Repeat with remaining oil and ﬁllets.
4. Serve with lemon wedges and sprinkle chopped pecans on ﬁllets, if desired.