Shelly's Recipe

SPICY CATFISH WITH VEGETABLES AND BASIL CREAM

Category: Fish and Seafood

3 tbsp butter, divided
1 (16-oz) package frozen whole kernel corn, thawed
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
3/4 tsp salt
3/4 tsp pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tbsp Creole seasoning
4 (6- to 8-oz) catfish fillets
1/3 cup buttermilk
1 tbsp vegetable oil
1/2 cup whipping cream
2 tbsp chopped fresh basil
Garnish: fresh basil sprigs

Melt 2 tbsp butter in a large skillet over medium-high heat. Add corn, onion, and peppers; saute 6 to 8 minutes or until tender. Stir in salt and pepper; spoon onto serving dish, and keep warm.

Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip fillets in buttermilk, and dredge in flour mixture.

Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets, in batches, 2 to 3 minutes on each side or until golden. Remove and arrange over vegetables.

Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook, stirring often, 1 to 2 minutes or until thickened. Serve sauce with fillets and vegetables. Garnish, if desired. Serves 4