Catfish Frangelico

* Exported from MasterCook II *

Catfish Frangelico

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 5 Oz. Catfish Fillets -- (5 to 8)
3 Oz. Cooking Oil -- to saute
2 Cups Flour
1 Cup Pecan Halves
1 Oz. Frangelico Liquor
1 Oz. White Wine
1 Teaspoon Lemon Juice
2 Cups Heavy Cream
Salt -- to taste
Cayenne Pepper -- to taste
1/2 Stick Butter
-----Egg Wash-----
2 Eggs
1/2 Cup 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.

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