Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish Recipe #152561
From the Catfish Institute.
by LMillerRN
40 min | 20 min prep
SERVES 4
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
- 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.
- 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.
- 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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