SOUTHERN CORNMEAL-CRUSTED CATFISH WITH CRUNCHY CORN RELISH

SOUTHERN CORNMEAL-CRUSTED CATFISH WITH CRUNCHY CORN RELISH

Ingredients for 4 Servings

Crunchy Corn Relish:
1 tbsp Butter
1/4 cup Water
4 Ears corn, kernels cut from the cob
1/4 cup Red pepper, minced
1/4 cup Green onion, minced
2 tbsp Half-and half
Salt
Pepper
Southern Cormeal-Crusted Catfish:
6 oz U.S. farm-raised catfish fillets
1/4 cup Buttermilk or plain, nonfat yogurt
1/2 tsp Hot sauce
1/2 cup Cormeal
2 tbsp Butter
1 tbsp Olive oil
Salt
Pepper

Procedure: 

1. To make Crunchy Corn Relish:  Melt butter in a large skillet. 
2. Add water and corn; cover and simmer for 4 minutes. 
3. Stir in red pepper and cook for 1 additional minute. 
4. Add green onion, half-and-half, and salt and pepper to taste. 
5. To make Southern Cormeal-Crusted Catfish: 
6. Stir together butermilk or yougurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. 
7. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste. 
8. Melt butter and olive oil in a nonstick skillet over medium high heat. 
9. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. 
10. Serve with relish. 
11. Nutrients per serving:  464 calories, 25g fat, 27g protein, 35g carbohydrates, 4g fiber, 94mg cholesterol, 127mg sodium 
12. Courtesy of The Catfish Institute



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