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 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
- Garnish: fresh basil sprigs
Description
This Recipe, Developed By Our Test Kitchens, Shows The Versatility And Creativity Of Sautéing.
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