4 Reviews of Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

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!

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