Pan-fried Catfish with Chili Hollandaise

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== Description ==
A Catfish recipe.
== Ingredients ==
* 1 cup sour cream
* ½ cup buttermilk
* ½ teaspoon Tabasco sauce
* 1 tablespoon (plus 1 teaspoon) spicy brown mustard
* 2 large egg yolks
* salt and freshly ground black pepper
* 1 cup all-purpose flour
* ½ cup stone-ground cornmeal
* ½ teaspoon cayenne pepper
* 4 U.S. farm-raised catfish fillets
* peanut oil for frying
* 1 cup Chili hollandaise (ingredients follow)
=== Chili hollandaise ===
* 6 tablespoons unsalted butter
* 2 tablespoons finely chopped red bell pepper
* 2 tablespoons finely chopped green bell pepper
* ½ onion, finely chopped
* 1 clove garlic, minced
* 1½ teaspoons chili powder
* ¼ teaspoon cayenne pepper
* ¼ teaspoon dried oregano
* salt and freshly ground black pepper
* 2 tablespoons dry white wine
* ½ cup chicken stock or canned broth
* 2 large egg yolks
* 1 teaspoon lemon juice
== Directions ==
# Stir sour cream, buttermilk, tabasco sauce, mustard, egg yolks, 1 teaspoon of salt and ½ teaspoon of pepper in a shallow dish until well mixed.
# Mix flour, cornmeal, cayenne pepper, 1 tablespoon of salt, and 1 tablespoon of pepper in another shallow dish or on a piece of wax paper.
# Dip each catfish fillet in the sour cream mixture and drain off excess.
# Dredge the coated fillets in the flour mixture, coating evenly.
# Set aside on a wax paper-lined baking sheet.
# Pour a ½-inch of oil in a large skillet and heat to 350 °F on a deep-frying thermometer.
# Fry fillets in the hot oil, two at a time, for 2 to 3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork.
# Drain on paper towels.
# Serve hot with Chili hollandaise spooned over top of each fillet.
=== Chili hollandaise ===
# Melt 1 tablespoon of the butter in a medium saucepan over low heat.
# Add bell peppers, onion and garlic; cook, stirring for 1 to 2 minutes or until softened.
# Add chili powder, cayenne pepper and oregano and season with salt and pepper; cook 1 to 2 minutes longer.
# Add wine and stir to deglaze pan.
# Add chicken stock, bring to a simmer and cook for about 10 minutes or until the sauce is slightly thickened and syrupy.
# Melt the remaining 5 tablespoons of butter; set aside.
# Put the reduced sauce in the top of a double boiler and set over a pan of hot water over low heat.
# Add egg yolks and whisk for about 5 minutes or until sauce begins to thicken.
# Be careful not to overheat or it will curdle.
# Remove the top of the double boiler from the pan of water and gradually whisk in the melted butter.
# Whisk in lemon juice and season with salt to taste.
# Keep sauce warm over hot water off the burner until ready to serve.
# Do not let the sauce get hot or it will break up.
Category:Buttermilk Recipes
Category:Chicken stock and broth Recipes
Category:Chili powder Recipes
Category:Cornmeal Recipes
Category:Egg yolk Recipes
Category:Green bell pepper Recipes
Category:Peanut oil Recipes
Category:Prepared mustard Recipes
Category:Red bell pepper Recipes
Category:Spicy catfish Recipes