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Spicy Catfish w/ Veggies & Basil Cream




Source of Recipe


Southern Living






List of Ingredients



• 3 Tbsp butter, divided
  
• 1 (16 oz) package frozen whole kernal corn, thawed
  
• 1 medium onion, chopped
  
• 1 medium-sized green bell pepper, chopped
  
• 1 medium-sized 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
  






Instructions



1. Melt 2 tablespoons 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.
   
2. Combine flour, cornmeal and Creole seasoning in a large shallow dish. Dip fillets in buttermilk, and dredge in flour mixture.
   
3. Melt remaining 1 tablespoon 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.
   
4. 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.