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1
For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside.
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2
Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs.
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3
Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate.
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4
Be sure to sprinkle salt and pepper on each part of the breading station.
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5
Dip the fish in the flour, then the egg, then the cornmeal mixture.
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6
Heat the oil in a large oven-safe saute pan over medium heat.
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7
Brown the coated catfish until golden on one side, about 3 minutes.
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8
Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
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9
For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan.
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10
Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors.
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11
Remove the onion and garlic and discard.
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12
Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream.
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13
Allow to cook and reduce 2 minutes.
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14
Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly.
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15
(Place back on the heat for 10 seconds if needed to keep the temperature high enough.)
