Southern Cornmeal Crusted Catfish With Crunchy Corn Relish

From the catfish institute.

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 , saut catfish about 3 minutes on each side , turning only once , until golden and crisp.

Serve with relish.

Makes 4 servings.

butter, water, corn, red pepper, green onion, half-and-half, salt and pepper, catfish fillets, buttermilk, hot sauce, cornmeal, olive oil