Pecan Catfish With Lemon Sauce

From Southern Living.

• Ready In: 46 mins
• Serves: 4

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.