4    5 Oz Catfish Fillets; (5 to
-8)
3 oz Cooking Oil; to saute
2 c  Flour
1 c  Pecan Halves
1 oz Frangelico Liquor
1 oz White Wine
1 ts Lemon Juice
2 c  Heavy Cream
Salt; to taste
Cayenne Pepper; to taste
1/2    Stick Butter

-EGG WASH –
2 Eggs
1/2 c Milk

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 min.) Reserve fillets to warm pan for holding. Saute
pecans in remaining oil for about 1 minute. Deglaze pan with Frangelico
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.

Yield: 4 servings.