Pan-fried Catfish with Chili Hollandaise

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

 * 1) 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.
 * 2) 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.
 * 3) Dip each catfish fillet in the sour cream mixture and drain off excess.
 * 4) Dredge the coated fillets in the flour mixture, coating evenly.
 * 5) Set aside on a wax paper-lined baking sheet.
 * 6) Pour a ½-inch of oil in a large skillet and heat to 350 °F on a deep-frying thermometer.
 * 7) 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.
 * 8) Drain on paper towels.
 * 9) Serve hot with Chili hollandaise spooned over top of each fillet.

Chili hollandaise

 * 1) Melt 1 tablespoon of the butter in a medium saucepan over low heat.
 * 2) Add bell peppers, onion and garlic; cook, stirring for 1 to 2 minutes or until softened.
 * 3) Add chili powder, cayenne pepper and oregano and season with salt and pepper; cook 1 to 2 minutes longer.
 * 4) Add wine and stir to deglaze pan.
 * 5) Add chicken stock, bring to a simmer and cook for about 10 minutes or until the sauce is slightly thickened and syrupy.
 * 6) Melt the remaining 5 tablespoons of butter; set aside.
 * 7) Put the reduced sauce in the top of a double boiler and set over a pan of hot water over low heat.
 * 8) Add egg yolks and whisk for about 5 minutes or until sauce begins to thicken.
 * 9) Be careful not to overheat or it will curdle.
 * 10) Remove the top of the double boiler from the pan of water and gradually whisk in the melted butter.
 * 11) Whisk in lemon juice and season with salt to taste.
 * 12) Keep sauce warm over hot water off the burner until ready to serve.
 * 13) Do not let the sauce get hot or it will break up.