Pecan Crusted Catfish Topped with Spicy Lemon Beurre Blanc

By coating the catfish in the pecans you achieve a crunch nutty exterior that is a unique change from the more traditional coating of flour or breadcrumbs. The spicy lemon butter sauce is a nice compliment to the fish. Ingredients: Coating: 1 egg 1/2 cup milk 1 tablespoon Cajun seasoning 1 teaspoon salt 1 cup flour 2 catfish fillets 6 tablespoons butter 1/2 cup pecan pieces 4 lemon slices 1/2 cup white wine 1 teaspoon Cajun seasoning 1/2 teaspoon hot sauce 1/4 teaspoon salt Directions: 1. Combine egg and milk in a small mixing bowl and beat together. 2. Divide Cajun seasoning and salt between egg batter and flour. 3. Place pecan pieces in a medium bowl. Heat 3 tablespoons butter in a medium saute pan over medium heat. 4. Dredge catfish fillets one at a time into seasoned flour, then into egg-milk batter. 5. Then dredge one side into pecan pieces and dredge other side into flour. 6. Place catfish pecan side down into saut? pan and cook 4-5 minutes until browned. Turn over and brown on other side and cook for an additional 4-5 minutes. 7. Remove from pan and set aside. Add lemon slices and cook for 1 minute. Add white wine and cook until reduced by half about 4 minutes. 8. Lower fire and stir in remaining Cajun seasoning, hot sauce and salt. Cook until butter melts. 9. Top fillets with lemon slices and butter sauce. Yields 2 servings. Recipe compliments of Chef Patrick Mould.