Creole Catfish With Veggies And Basil Cream

• 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.

butter, kernel corn, onion, green bell pepper, red bell pepper, salt, white pepper, flour, yellow cornmeal, creole seasoning, catfish fillets, buttermilk, vegetable oil, whipping cream, fresh basil

Taken from www.food.com/recipe/creole-catfish-with-veggies-and-basil-cream-341825 (may not work)