INGREDIENTS

INSTRUCTIONS

Have ready in separate shallow dishes the flour, and the egg beaten
with the water. Dredge each catfish fillet in the flour, shaking off
the excess, dip it in the egg mixture, letting the excess drip off,
and dredge it in the flour again, shaking off the excess. Transfer  the
fish as it is coated to a wax paper-lined baking sheet. In a  large
skillet heat 2 tablespoons of the oil over moderately high heat  until
it is hot but not smoking and in it saute the fish in batches,  adding
the remaining oil as necessary, for 2 to 3 minutes on each  side, or
until it just flakes. Transfer the fish to paper towels to  drain and
keep it warm, covered.  In a skillet cook the onion and the garlic in
the butter over  moderately low heat, stirring, until they are
softened, add the  pecans, and cook the mixture over moderately high
heat, swirling the  skillet, until the butter is browned and the pecans
are toasted well.  Stir in the lemon juice, the Tabasco, and salt and
pepper to taste.  Divide the fish among 6 heated plates, spoon the
butter sauce over  it, and garnish each serving with a lemon wedge.
Serves 6.  Gourmet May 1992  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3302
Calories From Fat: 1573
Total Fat: 179.6g
Cholesterol: 815.5mg
Sodium: 1331.3mg
Potassium: 2924.4mg
Carbohydrates: 256.3g
Fiber: 14.6g
Sugar: 6.9g
Protein: 162.4g