Ingredients
Chutney:
1 onion chopped
1 red pepper chopped
2 T butter
16 oz frozen corn
Fish:
4 (6oz) catfish fillets
1/2 C flour
1/4 C cornmeal
1 T creole seasoning
2 T basil chopped
3/4 C buttermilk
1 T butter
1 T vegetable oil
1/2 C cream
Preparation
Combine flour, cornmeal, salt & seasoning. Dip fish in buttermilk and dredge in flour mix. Melt oil with butter over med-hi and cook 2-3 minutes on each side. Remove fillets. Add cream to skillet. Add basil and cook 1-2 minutes. Serve fish with sauce & chutney.
Chutney: Melt butter over med-hi. Add ingredients and saute 6-10 minutes.
