Creole Catfish With Veggies And Basil Cream Recipe

Name: Creole Catfish With Veggies And Basil Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons butter, divided, 1 (16 ounce) package frozen whole kernel corn, 1 onion, medium and chopped, 1 green bell pepper, medium sized, chopped, and more.

Yes, Creole Catfish With Veggies And Basil Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Catfish With Veggies And Basil Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions