Creole Catfish With Veggies and Basil Cream

larchie's Note:

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.

• Total Time: 57 mins
• Prep Time: 30 mins
• Cook Time: 27 mins

Ingredients:

Servings: 4

• 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
• ¾ teaspoon salt
• ¾ teaspoon white pepper
• ½ cup flour
• ¼ cup yellow cornmeal
• 1 tablespoon creole seasoning
• 32 ounces catfish fillets
• 1⁄3; cup buttermilk
• 1 tablespoon vegetable oil
• ½ 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.