Pecan Catfish With Lemon Sauce

Submitted by ratherbeswimmin

"From Southern Living."

 

• Ready In: 46mins
• Ingredients: 16
• Serves: 4

ingredients

• 709.77 ml milk
• 0.61 ml hot sauce
• 4 (680.38 g) catfish fillets
• 1 large egg, beaten
• 177.44 ml all-purpose flour
• 9.85 ml salt
• 4.92 ml cayenne pepper
• 4.92 ml ground black pepper
• 236.59 ml pecans, finely chopped
• vegetable oil
• 118.29 ml dry white wine
• 118.29 ml whipping cream
• 59.14 ml lemon juice
• 14.79 ml all-purpose flour
• 1.23 ml garlic powder
• 29.58 ml butter or 29.58 ml 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.