1. Combine egg and milk in a small mixing bowl and beat together.
2. Divide Cajun Seasoning and salt between egg batter
and flour.
3. Place pecan pieces in a medium bowl.
4. Heat 3 tablespoons butter in a medium sauté pan over medium heat.
5. Dredge catfish filets one at a time into seasoned flour, then into egg-milk batter.
6. Then dredge one side into pecan pieces pressing pecan pieces into fish and then dredge other side of fish filet into flour.
7. Place catfish pecan side down into sauté pan and cook 4-5 minutes until browned, being careful not to burn pecans.
8. Turn over catfish and brown on other side and cook for an additional 4-5 minutes.
9. Remove from pan and set aside.
10. Add lemon slices and cook for 1 minute. Add white wine and cook until reduced by half, about 3 minutes.
11. Lower fire as low as it will go and stir in remaining butter, Cajun Seasoning, hot sauce and salt. Cook until butter melts.
12. Top filets with lemon slices and butter sauce.