3 Tbsp. butter, divided
1 (16-oz.) pkg frozen whole kernel corn, thawed
1 medium onion, chopped
1 medium size green bell pepper, chopped
3/4 tsp. salt
3/4 tsp. pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 Tbsp. Creole seasoning
4 (6-8-oz.) catfish fillets
1/3 cup buttermilk
1 Tbsp. vegetable oil
1/2 cup cream
2 Tbsp. chopped fresh basil

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

Combine flour, cornmeal and Creole seasoning in a shallow dish. Dip fillets in buttermilk and dredge in flour mixture.

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

Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil and cook, stirring often 1-2 minutes or until thickened. Serve sauce with sauce with fillets and vegetables.

Makes 4 servings