COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.
COAT Catfish with mixture and shake off excess.
FILL a large skillet half full with vegetable oil.
HEAT to 350° F.
ADD Catfish in a single layer, and fry 5 to 6 minutes or until golden brown.
REMOVE Catfish from oil and drain on paper towels.
POACH eggs.
PLACE ham and Catfish over the 2 halved biscuits and top with poached eggs.
DRIZZLE with Hollandaise.
For the Hollandaise, COMBINE egg yolks, wine and lemon juice in a bowl and PLACE over a hot water bath.
WHISK and COOK until a figure 8 ribbon forms.
Slowly DRIZZLE in hot clarified butter while whisking.
If the sauce gets too thick, whisk in a few drops of warm water.
SEASON with salt and hot sauce to taste.