Creole Catfish With Veggies and Basil Cream |
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Prep Time: 30 Minutes Cook Time: 27 Minutes |
Ready In: 57 Minutes Servings: 4 |
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I meant to update this a long time ago; we made this about a year ago (I am about to make it again, it is just slightly involved - dirties the kitchen - and the dinner is pretty fattening, so I want to avoid doing it weekly) and it was GREAT! This is yummy, would be good for casual parties. 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. 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. Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.
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. 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. Serve fillets with sauce and garnish with basil.
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