Steps:

• Season fish filets with salt, pepper and cayenne. In separate plates put the flour and bread crumbs. In a wide bowl scramble one egg and whisk in the milk. Add the canola oil to a cast iron or heavy bottom sauté pan about 10 inches wide. The oil should be about a half inch deep in the pan. Heat to 350 degrees or until a piece of white bread turns golden brown within 10 seconds after going in the oil. Take the seasoned filets one at a time and dredge each filet in the flour (shake off excess flour). Then run it through the egg milk mixture, then through the bread crumbs. When you put the filet in the bread crumbs, be sure and pat as many crumbs as you can onto the filets. Add more bread crumbs if they are not sticking well. Fry the filets in the hot oil for about 3 minutes on each side, until golden brown. Be sure not to crowd the pan as this will lower the fry heat and make your fish soggy. You can always do this fish in batches.
  
  
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Steps:

• For the sweet potatoes: Heat a large skillet over high heat until smoking hot. Add the grapeseed oil and then the sweet potatoes. Allow the potatoes to sear for 2 to 3 minutes and then turn the heat down to medium. Toss the sweet potatoes and cook until tender, 15 to 20 minutes. Add the molasses, chili powder and cayenne and toss to coat. Cook for 2 to 3 minutes more. Season with salt and pepper and keep warm.
• For the green beans: Bring a large pot of water (seasoned with 2 tablespoons salt per gallon of water) to a rolling boil. Prepare an ice bath to shock the beans. Add about one-quarter of the beans to the boiling water (you don't want to add so many beans that the water loses the boil) and cook until crisp-tender, 2 to 3 minutes. Remove the beans from the water with a skimmer and shock in the ice bath. Repeat until all of the beans are cooked. Remove the beans from the ice bath and dry with a towel.
• Heat a large skillet over high heat. Melt the butter and then add the green beans. Saute the green beans until tender and slightly browned, 2 to 3 minutes. Add the lemon juice, season with salt and pepper and keep warm.
• For the blackened drum: Combine the blackening spice and salt, reducing or omitting the salt as needed (taste the spice mix first as some brands already have salt added). Spread the spice mixture on a plate and coat each side of the fish fillets.
• Heat a large skillet over high heat. Add the grapeseed oil, gently lay the fish in the skillet and sear until the spices have blackened and formed a nice crust on the fish, 3 to 4 minutes. Gently flip the fish and sear on the second side for 3 to 4 minutes more. Remove from the pan and allow the fillets to rest for a few minutes before plating.
• For serving: Mound some of the sweet potatoes in the centers of 6 plates. Place the green beans on top of the sweet potatoes and then top each plate with a fillet of fish. Top the fish with some Herb Butter and serve while the butter is melting over the hot fish.
• Combine the butter, lemon juice, lemon zest and parsley in a bowl and mix well. Season with salt and pepper. Cover and store in the refrigerator for up to 1 week.