Title: Catfish frangelico
 Categories: Seafood
      Yield: 4 Servings
 
      4    5-8 oz. catfish fillets
      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    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.