On Monday, I will be in Jackson continuing the 2008 Catfish Media Tour for National Catfish Month. I will be on WLBT (Jackson's NBC affiliate) at Noon cooking Southern Crusted Cornmeal Catfish....be sure and tune in at lunch to get your stomach growling! This recipe is really tasty and VERY easy - the recipe is below.
Thanks so much for all of your support! Come back soon to see what town I will be cooking in next.
Southern Crusted Cornmeal Catfish (with Crunchy Corn Relish)
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 to taste
A dash of cayenne pepper – optional
Southern Cornmeal-Crusted Catfish:
4 2 to 3-ounce U.S. Farm-Raised Catfish fillets
1/4 cup buttermilk or plain, nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal seasoned with salt and pepper
2 tablespoons butter (option: use Canola oil if you worry about the butter burning – LFI)
1 tablespoon olive oil
To make Crunchy Corn Relish:
1. 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.
To make Southern Cornmeal Crusted Catfish:
1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. (Option: dip fillets in mixture and shake off excess – LFI)
2. Press catfish fillets in seasoned cornmeal.
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.
(LFI: Preheat electric skillet to 400 degrees (or manufacturers recommendation). Add cooking oil and heat. Place presentation side of fillet (rounded side) in skillet and cook for 3-4 minutes. Turn and cook 3-4 minutes. Should be a beautiful golden brown.) Serve with relish. Makes 4 servings.