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Creole Catfish With Veggies and Basil Cream

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“I meant to update this a long time ago; we made this about a year ago (I am about to make it again, it is just slightly involved - dirties the kitchen - and the dinner is pretty fattening, so I want to avoid doing it weekly) and it was GREAT! This is yummy, would be good for casual parties.”
READY IN:
57mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tbsp butter in large skillet over medium high heat. Add corn, onions, bell peppers; saute' until tender. Stir in salt and pepper; remove veggies and keep warm.
  2. Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.
  3. Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets in batches until golden both sides (2 to 3 minutes). Remove and arrange on plates with veggies.
  4. Add cream to skillet, stirring to loosen any particles on the bottom of the pan. Add chopped basil and cook, stirring often, 2 minutes.
  5. Serve fillets with sauce and garnish with basil.

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