1. In a shallow bowl, combine the flour with 2 teaspoons of the Rustic Rub.
2. In another bowl, blend eggs and milk together. Season fish with remaining 2 teaspoons Rustic Rub.
3. Heat oil in a large nonstick skillet over medium-high heat. Dredge fish fillets in the flour, coating evenly. Dip the fillets in egg mixture and dredge again in flour.
4. When the oil is hot but not smoking, lay the fillets in the skillet. Fry for 3-4 minutes on each side, or until golden.
5. Transfer to warm platter. Discard any remaining oil and wipe clean.
6. Over medium-high heat, melt 2 tablespoons Plugrá butter. When the Plugrá butter foams, add the pecans and stir constantly for about 1-1/2 minutes, or until lightly toasted.
7. Add parsley, garlic, lemon juice, Worcestershire and cream.
8. Stir with a whisk for about 15 seconds and remove from heat. Add the salt, cayenne and remaining 6 tablespoons Plugrá butter, broken into small chips, and stir until butter melts completely.
9. Spoon the sauce over the fillets and serve.