Spicy Catfish with Vegetables & Basil Cream

Spicy Catfish with Vegetables and Basil Cream is the hearty and rich dish that will impress any guests at a fancy dinner party or just serve it any night of the week for a dish you'll want to come home to. Serve this dish with a crisp white wine or glass of champagne. This recipe is filled with the flavors of red and green bell peppers, sweet corn, zesty Creole seasoning, buttermilk, and creamy whipping cream.

Photo by Crys R.
None

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons butter, divided

  • 1

    (16-ounce) package frozen whole kernel corn, thawed

  • 1

    medium onion, chopped

  • 1

    medium-size green bell pepper, chopped

  • 1

    medium-size red bell pepper, chopped

  • 3/4

    teaspoon salt

  • 3/4

    teaspoon black pepper

  • 1/2

    cup all-purpose flour

  • 1/4

    cup yellow cornmeal

  • 1

    tablespoon Creole seasoning

  • 4

    (6 to 8-ounce) catfish fillets

  • 1/3

    cup buttermilk

  • 1

    tablespoon vegetable oil

  • 1/2

    cup whipping cream

  • 2

    tablespoons chopped fresh basil

  • fresh basil sprigs to garnish

Directions

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add corn, onion, and green and red bell peppers; sauté 6 to 8 minutes or until tender. Stir in salt and black pepper; spoon onto a serving dish, and keep warm. Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip fillets in buttermilk and dredge in flour mixture. Melt remaining 1 tablespoon butter with oil in a skillet over medium-high heat. Cook fillets, in batches, 2 to 3 minutes on each side or until golden. Remove and arrange over vegetables. Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook, stirring often, 1 to 2 minutes or until thickened. Serve sauce with fillets and vegetables. Garnish, if desired.

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