Spicy Catfish with Basil Cream Sauce

Spicy Catfish with Vegetables and Basil Cream Sauce

Nancy Harrison

Vegetables cooking over the campfire

Ingredients

3 T butter, divided

1 16-oz pkg of frozen corn, thawed

1 Med onion, chopped

1 Med green and red pepper, chopped

¾ tsp each salt and pepper

1 T Creole Seasoning

4 (6-8 oz) catfish fillets

½ c flour

¼ c yellow cornmeal

1/3 c buttermilk

1 T vegetable oil

Making supper with this recipe on a camping trip

½ c whipping cream

2 T chopped fresh basil

Fresh basil leaves for garnish (optional)

Directions

Melt 2 T butter in a large skillet over med-high heat.  Add corn, onion and peppers; sauté 6-8  minutes or until tender.  Stir in salt and pepper, spoon onto serving dish and keep warm.

Combine flour, corn meal and Creole seasoning in a large shallow dish.  Dip fillets in buttermilk, then dredge in dry mixture.

Melt remaining 1 T butter with oil in skillet over md-high heat.  Cook fillets in batches, 2-3 minutes on each side or until golden.  Remove and arrange over vegetables.

Add cream to skillet, stirring to loosen any browned bits; add chopped basil and cook, stirring often 1-2 minutes or until thickened.  Serve sauce with fish and vegetables.  Garnish if desired.

This is a Springtime favorite of mine!