Recipe - Pecan-Crusted Catfish

SAUCE
1 cup Dry white wine
One fourth cup Fresh lemon juice
1 tablespoon Worcestershire sauce
2 lg Cloves garlic; minced
One half cup Whipping cream
3 tablespoon Unsalted butter; cut into
pieces,
; chilled

FISH
One half cup All purpose flour; (about)
1 cup Whole milk
1 lg Egg
4 Catfish fillets; (6 to 8
ounces each)
1 cup Pecans; finely chopped
1 tablespoon Vegetable oil

For Sauce: Combine wine, fresh lemon juice, Worcestershire sauce and garlic
in small nonaluminum saucepan. Boil until liquid is reduced to One half cup,
about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5
minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season
to taste with salt and pepper. Strain sauce into small bowl. Return sauce
to pan.

Meanwhile, prepare Fish: Preheat oven to 400øF. Place flour on large plate.
Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with
salt and pepper. Lightly coat catfish fillets in flour. Dip into milk
mixture. Coat 1 side of fish with pecans. Lightly coat second side with
flour.

Heat One half tablespoon oil in large skillet over medium heat. Add 2 fish
fillets to skillet, nut side down, and cook until nuts begin to brown,
about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula,
transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining
fish and One half tablespoon oil. Bake until opaque in center, about 10 minutes.

Transfer catfish fillets to plates. Serve catfish with sauce.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Upperline Restaurant, New Orleans

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 7,
1998