Catfish Frangelica

Recipe Ingredients

4		Catfish fillets - (5 to 8)
3 oz	85g	Cooking oil - to saute
2 cups	125g / 4.4oz	Flour
1 cup	146g / 5.1oz	Pecan halves
1 oz	28g	Frangelica liquor
1 oz	28g	White wine
1 teaspoon	5ml	Lemon juice
2 cups	474ml	Heavy cream
		Salt - to taste
		Cayenne pepper - to taste
1/2		Butter
		Egg Wash
2		Eggs
1/2 cup	118ml	Milk

Recipe Instructions

Place saute pan on medium high heat and add cooking oil. Dip catfish fillets in egg wash and then into white flour. Saute in hot oil until nicely browned (3-5 minutes).

Reserve fillets to warm pan for holding. Saute pecans in remaining oil for about 1 minute. Deglaze pan with Frangelica liquor.

Add white wine and lemon. Bring to a boil. Add cream and return to a boil, reduce this by half, season to taste with salt and cayenne pepper.

Add butter and swirl pan slowly over burner until all butter is incorporated.

Do not boil after adding butter. Place 1 catfish fillet on each of four plates and spoon 1/4 of sauce over each fillet.

Source:
Joel Rapp

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