Pecan Catfish With Lemon Sauce

Categories: Fish, Main Dish

Ingredients

• 3 cups milk
• 1/8 teaspoon hot sauce
• 4 (6 ounce) catfish fillets
• 1 large egg, beaten
• 3/4 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 cup pecans, finely chopped
• vegetable oil
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1/4 cup lemon juice
• 1 tablespoon all-purpose flour
• 1/4 teaspoon garlic powder
• 2 tablespoons butter or 2 tablespoons margarine, cut into pieces

Directions

1. Combine the milk and hot sauce in a shallow dish; add catfish.

2. Cover and chill for 8 hours; turn occasionally.

3. Remove catfish from milk mixture; whisk egg into milk mixture until well blended.

4. In another shallow dish, combine 3/4 cup flour and next 3 ingredients; dredge catfish in flour mixture, shaking off excess.

5. Dip catfish in egg mixture; coat with pecans.

6. Pour oil to a depth of 2 inches into a dutch oven; heat to 360°.

7. Fry catfish 3 minutes on each side or until it flakes with a fork.

8. Drain fish fillets on a paper towel-lined plate.

9. In a saucepan, bring wine, whipping cream, and lemon juice to a boil, stirring constantly.

10. Whisk in 1 tablespoon flour and garlic powder; simmer, stirring frequently, for 8-10 minutes or until thickened.

11. Remove pan from heat and whisk in butter.

12. Place fillets on individual plates and serve with sauce.

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