Pecan Catfish With Lemon Sauce |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 1 |
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Ingredients:
3 cups milk |
1/8 teaspoon hot sauce |
4 (6-ounce) catfish fillets |
1 large egg, lightly beaten |
3/4 cup all-purpose flour |
2 teaspoons salt |
1 teaspoon ground red pepper |
1 teaspoon ground black pepper |
1 cup pecans, finely chopped |
vegetable oil |
1/2 cup dry white wine or chicken broth |
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. Combine milk and hot sauce in a shallow dish; add catfish. Cover and chill 8 hours, turning occasionally.
2. Remove catfish from milk mixture. Whisk egg into milk mixture until blended.
3. Combine 3/4 cup flour and next 3 ingredients; dredge catfish in flour mixture, shaking off excess. Dip in egg mixture; coat with pecans.
4. Pour oil to a depth of 2 inches into a Dutch oven; heat to 360°. Fry catfish 3 minutes on each side or until it flakes with a fork. Drain fish on paper towels.
5. Bring wine, whipping cream, and lemon juice to a boil, stirring constantly. Whisk in 1 tablespoon flour and garlic powder, and simmer, stirring often, 8 to 10 minutes or until thickened. Remove from heat; whisk in butter. Serve over fish.
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