Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      5 oz.         catfish fillets -- (5 to 8)
   3      ounces        cooking oil -- to sauté
   2      cups          flour
   1      cup           pecan halves
   1      ounce         Frangelica liquor
   1      ounce         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

Preparation:

Place sauté pan on medium high heat and add cooking oil. Dip catfish fillets in egg wash and then into white flour. Sauté in hot oil until nicely browned (3-5 minutes). Reserve fillets to warm pan for holding. Sauté 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.