Pan-fried Catfish with Chili Hollandaise

Description
A Catfish recipe.

Ingredients

 * 1 cup sour cream
 * 1/2 cup buttermilk
 * 1/2 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
 * 1/2 cup stone-ground cornmeal
 * 1/2 teaspoon cayenne pepper
 * 4 U.S. Farm-Raised Catfish fillets
 * peanut oil for frying
 * 1 cup chile Hollandaise (ingredients follow)
 * For chile Hollandaise:
 * 6 tablespoons unsalted butter
 * 2 tablespoons finely chopped red bell pepper
 * 2 tablespoons finely chopped green bell pepper
 * 1/2 Onion, finely chopped
 * 1 clove garlic, minced
 * 1 1/2 teaspoons chili powder
 * 1/4 teaspoon cayenne pepper
 * 1/4 teaspoon dried oregano
 * salt and freshly ground black pepper
 * 2 tablespoons dry white wine
 * 1/2 cup chicken stock or canned broth
 * 2 large egg yolks
 * 1 teaspoon lemon juice

Directions
1. Stir sour cream, buttermilk, Tabasco sauce, mustard, egg yolks, 1 teaspoon of salt and 1/2 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.

2. 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.

3. Pour a 1/2-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 flakes easily when tested with a fork. Drain on paper towels. Serve hot with chile Hollandaise spooned over top of each fillet.

4. For the chile 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.

5. 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.