Creole Catfish With Veggies and Basil Cream

Ingredients

• 3 tablespoons butter, divided

• 1 (16 ounce) package frozen whole kernel corn
• 1 onion, medium and chopped
• 1 green bell pepper, medium sized, chopped
• 1 red bell pepper, medium sized, chopped
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper
• 1/2 cup flour
• 1/4 cup yellow cornmeal
• 1 tablespoon creole seasoning
• 32 ounces catfish fillets
• 1/3 cup buttermilk
• 1 tablespoon vegetable oil
• 1/2 cup whipping cream
• 2 tablespoons fresh basil, chopped

Directions

1. 1

   Melt 2 tbsp butter in large skillet over medium high heat. Add corn, onions, bell peppers; saute' until tender. Stir in salt and pepper; remove veggies and keep warm.

2. 2

   Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.

3. 3

   Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets in batches until golden both sides (2 to 3 minutes). Remove and arrange on plates with veggies.

4. 4

   Add cream to skillet, stirring to loosen any particles on the bottom of the pan. Add chopped basil and cook, stirring often, 2 minutes.

5. 5

   Serve fillets with sauce and garnish with basil.