Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

READY IN: 40mins
Recipe by LMillerRN

From the Catfish Institute.

Top Review by Kendra*

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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

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