Notes from “The Chef” – Dolores Fratesi U.S. Farm-Raised catfish is so versatile. On air, we adjusted this great recipe to our cooking techniques and love of extra spice. The Crunchy Corn Relish is so good you may want to double the recipe. A dash of cayenne pepper adds a little “kick”. Southern Cornmeal-Crusted Catfish is a perfect alternative to traditional fried catfish. Dip the fillets in the milk bath a shake off excess liquid. Press the fillets in the cornmeal mix seasoned with salt and pepper, and again, shake off the excess. Then use a heart-healthy blend of ½ olive oil and ½ canola oil blend to pan fry. The result: delicious, perfectly browned and crusty fillets. Enjoy! Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish Courtesy of The Catfish Institute www.uscatfish.com for additional recipes Comments by Lauren Farms (LFI) Folks, this is sooooo good! Crunchy Corn Relish: (double the recipe – it’s that delicious – LFI) 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 (LFI) 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. Notes: Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga. Nutritional Information: Nutrients per serving: 464 calories, 25g fat, 27g protein, 35g carbohydrates, 4g fiber, 94mg cholesterol, 127mg sodium