Pecan Catfish With Lemon Sauce

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.