Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

• Crunchy Corn Relish
• 1 tablespoon butter
• 1/4 cup water
• 4 ears corn, kernels cut from the cob
• 1/4 cup minced red pepper
• 1/4 cup minced green onion
• 2 tablespoons half-and-half
• salt and pepper
• Southern Cornmeal-Crusted Catfish
• 4 u.s. farm-raised catfish fillets
• 1/4 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
• 1/2 teaspoon hot sauce
• 1/2 cup cornmeal
• 2 tablespoons butter
• 1 tablespoon olive oil
• salt and pepper

1. 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.
2. 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.
3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, saute catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

crunchy, butter, water, corn, red pepper, green onion, salt, southern cornmeal, nonfat yogurt, hot sauce, cornmeal, butter, olive oil, salt

Taken from www.food.com/recipe/southern-cornmeal-crusted-catfish-with-crunchy-corn-relish-152561 (may not work)