Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

From the Catfish Institute.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Crunchy Corn Relish

• 1  tablespoon butter
• 1⁄4 cup water
• 4  ears corn, kernels cut from the cob
• 1⁄4 cup  minced  red pepper
• 1⁄4 cup  minced green onion
• 2  tablespoons half-and-half
•  salt and pepper

• Southern Cornmeal-Crusted Catfish

• 4  u.s. farm-raised catfish fillets
• 1⁄4 cup buttermilk or 1⁄4 cup nonfat yogurt or 1⁄4 cup plain nonfat yogurt
• 1⁄2 teaspoon  hot sauce
• 1⁄2 cup cornmeal
• 2  tablespoons butter
• 1  tablespoon olive oil
•  salt and pepper

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.