Pecan Catfish With Lemon Sauce

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

Preparation

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.