Pecan Catfish With Lemon Sauce Recipe

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.