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Recipe Summary

prep:
20 mins
chill:
8 hrs
cook:
16 mins
total:
8 hrs 36 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk and hot sauce in a shallow dish; add catfish. Cover and chill 8 hours, turning occasionally.

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  • Remove catfish from milk mixture. Whisk egg into milk mixture until blended.

  • Combine 3/4 cup flour and next 3 ingredients; dredge catfish in flour mixture, shaking off excess. Dip in egg mixture; coat with pecans.

  • 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.

  • 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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