Pecan-Crusted Catfish with Spicy Cream Sauce | Melissa d'Arabian

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