Creole Catfish With Veggies And Basil Cream - cooking recipe

Ingredients

3 tablespoons butter, divided
1 (16 ounce) package frozen whole kernel corn
1 onion, medium and chopped
1 green bell pepper, medium sized, chopped
1 red bell pepper, medium sized, chopped
3/4 teaspoon salt
3/4 teaspoon white pepper
1/2 cup flour
1/4 cup yellow cornmeal
1 tablespoon creole seasoning
32 ounces catfish fillets
1/3 cup buttermilk
1 tablespoon vegetable oil
1/2 cup whipping cream
2 tablespoons fresh basil, chopped

Preparation

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.
Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.
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.
Add cream to skillet, stirring to loosen any particles on the bottom of the pan. Add chopped basil and cook, stirring often, 2 minutes.
Serve fillets with sauce and garnish with basil.