Catfish Supreme

4 serving size catfish filets
1 juice of lemon
lemon pepper
Cajun seasoning
1 1/2 cups corn flour
1/2 cup flour
salt
pepper
1/2 cup salad oil
3 tablespoons butter

SAUCE
3 green onions — chopped
1/4 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon horseradish
1 cup heavy cream

Recipe Instructions
Drizzle fillets with lemon juice. Sprinkle liberally with lemon pepper and Cajun seasoning. Set aside.

Mix flour, corn flour, salt and pepper. Place in a shallow dish. Dredge fillets in flour mixture to coat lightly.

Add oil and butter to skillet, Heat to frying temperature. Fry fillets- don’t overcook. Remove fish to serving platter- keep warm.

SAUCE:
Drain oil leaving 2 Tablespoons. Pour wine into hot skillet. Stir until wine is reduced too bubbles. Turn down heat. Add remaining ingredients. Simmer until warmed through and thickened slightly. Drizzle sauce over fish. Serve with rice or pasta.

NOTE: May top fish with sauteed shrimp or crab meat before adding sauce.