|Catfish fillets||920 Gram (8 Pieces, 115 Gram Each)|
|All purpose flour||125 Milliliter|
|Bread crumbs||325 Milliliter|
|Garlic powder||5 Milliliter|
|Onion powder||5 Milliliter|
|Black pepper||5 Milliliter|
|Chili powder||5 Milliliter|
|Safflower oil||500 Milliliter|
|All purpose flour||45 Milliliter|
|Chicken stock||125 Milliliter|
|Heavy cream||125 Milliliter|
Wash the catfish and pat dry.
In a mixing bowl, combine the eggs and the milk.
Place the flour in a second bowl and the bread crumbs in a third.
Blend the seasonings into the bread crumbs.
Dust the catfish with the flour, dip into the eggs and dredge in the bread crumbs.
Heat the oil to 325°F (160°C).
Fry the catfish to golden brown in small batches being sure that the fish is cooked thoroughly.
Cooking time is dependent on the size of the fish pieces.
Reserve hot until all fish is cooked.
Melt the butter in a sauce pan.
Add the remaining flour and stir into a paste (roux) cooking over low heat.
Add chicken stock, cream and champagne.
Whisk all the ingredients together.
Simmer for 10 minutes over medium heat.
Plate the fish and smother with sauce, serve.