Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the Catfish Institute. Ingredients:
1 tablespoon butter |
1/4 cup water |
4 ears corn, kernels cut from the cob |
1/4 cup minced red pepper |
1/4 cup minced green onion |
2 tablespoons half-and-half |
salt and pepper |
4 u.s. farm-raised catfish fillets |
1/4 cup buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt |
1/2 teaspoon hot sauce |
1/2 cup cornmeal |
2 tablespoons butter |
1 tablespoon olive oil |
salt and pepper |
Directions:
1. To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
2. To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.
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