05-25-2005, 04:52 AM
by Davetclown
[left]Crunchy Corn Relish:[/left] [ul] [li]1 tablespoon butter [li]1/4 cup water [li]4 ears corn, kernels cut from the cob [li]1/4 cup minced red pepper [li]1/4 cup minced green onion [li]2 tablespoons half-and-half [li]salt and pepper to taste[/li][/ul] [left]Southern Cornmeal-Crusted Catfish:[/left] [ul] [li]4 4- to 6-ounce Catfish fillets [li]1/4 cup buttermilk or plain, nonfat yogurt [li]1/2 teaspoon hot sauce [li]1/2 cup cornmeal [li]2 tablespoons butter [li]1 tablespoon olive oil [li]salt and pepper to taste[/li][/ul] [ol] [li]To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste. [li]To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste. [li]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. Serve with relish. Makes 4 servings. [/li][/ol]
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Dave
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[left]Crunchy Corn Relish:[/left] [ul] [li]1 tablespoon butter [li]1/4 cup water [li]4 ears corn, kernels cut from the cob [li]1/4 cup minced red pepper [li]1/4 cup minced green onion [li]2 tablespoons half-and-half [li]salt and pepper to taste[/li][/ul] [left]Southern Cornmeal-Crusted Catfish:[/left] [ul] [li]4 4- to 6-ounce Catfish fillets [li]1/4 cup buttermilk or plain, nonfat yogurt [li]1/2 teaspoon hot sauce [li]1/2 cup cornmeal [li]2 tablespoons butter [li]1 tablespoon olive oil [li]salt and pepper to taste[/li][/ul] [ol] [li]To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste. [li]To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste. [li]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. Serve with relish. Makes 4 servings. [/li][/ol]
[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=188638;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;"][#000000]3rd Anual Ultimate Bigfishtackle.com 16 Species Fishing Contest 2005[/#000000][/url]
Dave
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