Recipe courtesy of Scears Lee

3 tablespoons butter, divided
1 (16-ounce) package frozen whole kernel corn, thawed
1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon Creole seasoning
4 (6-8 ounce) catfish fillets
1/3 cup buttermilk
1 tablespoon vegetable oil
1/2 cup whipping cream
2 tablespoons chopped fresh basil
Fresh basil sprigs for garnish

Melt two tablespoons butter in large skillet over medium high heat. Add corn, onions and pepper. Sauté 6-8 minutes or until tender. Stir in salt and pepper; spoon onto serving dish and keep warm.

Combine flour, cornmeal and creole seasoning in shallow dish. Dip fillets in buttermilk and dredge in flour mixture.

Melt remaining one tablespoon butter with oil in skillet over medium high heat. Cook fillets, in batches, 2-3 minutes on each side or until golden. Remove and arrange over vegetables.

Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil and cook, stirring often, 1-2 minutes until thickened. Serve sauce with fillets and vegetables. Garnish with basil sprigs. Makes 4-7 servings.