Pecan Crusted Catfish with Spicy Cream Sauce
Ingredients
- Four 4-ounce catfish fillets
- Kosher salt and freshly ground black pepper
- 2/3 cup cornmeal
- 1/2 cup pecans
- 1/4 cup flour
- 1/2 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 2 chunks yellow onion (about 1/4 small onion total)
- 1 clove garlic, smashed
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 tablespoon steak sauce
- Juice of 1/2 lemon (about 3 tablespoons)
- 3 tablespoons sour cream
- 3 tablespoons unsalted butter
- Rice or mashed potatoes, for serving
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