Pecan Catfish With Lemon Sauce

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 margarine, cut into pieces

Directions

1. 1

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

2. 2

   Cover and chill for 8 hours; turn occasionally.

3. 3

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

4. 4

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

5. 5

   Dip catfish in egg mixture; coat with pecans.

6. 6

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

7. 7

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

8. 8

   Drain fish fillets on a paper towel-lined plate.

9. 9

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

10. 10

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

11. 11

    Remove pan from heat and whisk in butter.

12. 12

    Place fillets on individual plates and serve with sauce.