Combine flour, salt, cayenne pepper and lemon zest in shallow bowl.
Dredge fillets in flour mixture, and press in crushed fried onions, coating well.
Brown fillets over medium-high heat serving side down for 3 to 4 minutes.
Turn fillets, and cook 3 to 4 more minutes or until done.
While fillets are cooking, make Pecan Sauce. Melt butter in small saucepan until bubbly and slightly browned. Add pecans, and cook 1 minute to lightly toast. Add lemon juice and Worcestershire sauce. Remove from heat; add parsley. Spoon over fish.
Place fillets on plate, and serve with sauce.
Serves 4