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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (364g) Recipe makes 4 servings |
||
| Calories 523 | ||
| Calories from Fat 244 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.2g | 41% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 11.3g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 101mg | 33% | |
| Sodium 207mg | 8% | |
| Potassium 886mg | 25% | |
| Total Carbohydrate 43.5g | 14% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 5.1g | ||
| Protein 30.9g | 61% | |
Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish
SERVES 4
Ingredients
Crunchy Corn Relish
- 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
Southern Cornmeal-Crusted Catfish
- 4 u.s. farm-raised catfish fillets
- 1/4 cup buttermilk or nonfat yogurt or 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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Catfish
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: PanNan
On Jul 19, 2006
Outstanding recipe. A very nice change from fish with tartar sauce or lemon sauce. I used buttermilk for the marinade, and Louisiana Fish Fry mix for the cornmeal (it's a combination of cornmeal and cornstarch). I made the relish as written using frozen corn. The only thing I will do different next time is eliminate the half and half so there is nothing "runny" in the relish when we put it on the fish. DH said this was the best meal he's had so far on the World Tour.
From: JoyfulCook
On Apr 21, 2006
wow! I have only just seen the photo, and its just to die for - now all I have to do is try it. it looks just so great -congratulations
From: Thorsten
On Feb 2, 2006
Great recipe. To marinate the fish is a great idea. It add the right flavour to the fish (I used buttermilk). And the crust was wonderful in two ways: (1) crispy texture (2) it keeps the fish moist. The relish was very easy to make (I used canned corn). Fish and relish together were not only a very colourful combination, but also very tasty. A fish recipe just after my fancy: easy to make, full of flavour and the fish melt in your mouth.
From: Kendra*
On Jan 21, 2006
I've used this recipe for catfish for years and it's one of my very favorites! I use plain nonfat yogurt to brush on the fish, and if it isn't fresh corn season or if I'm in a hurry, I've used canned Mexicorn (without the butter and water) for the relish. Thanks for posting!
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