To make the catfish- Preheat the oven to 450 degrees. In a blender or food processor, grind the pecans and bread crumbs until fine. Pour into a pie pan. Place the flour in another pie pan and stir in the salt and pepper. In a medium bowl, beat together the eggs and milk. Season the catfish with the seafood seasoning, dredge in the flour, dip in the egg mixture and coat with the pecan mixture. Film the bottom of a large ovenproof sauté pan or skillet with olive oil over medium heat. Add fish and brown on both sides. Bake in the oven for 5 minutes, or until firm.
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To make the sauce- In a medium saucepan, cook the fish stock, lemon juice, Worcestershire sauce, and hot sauce. Add the heavy cream and cook to reduce for 1 to 2 minutes. Remove from the heat and whisk in the butter.
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