Southern cornmeal-encrusted catfish with corn relish

Makes 4 servings

U.S. Farm-Raised Catfish is now the #1 farmed fish in the country. Production is concentrated in four states – Alabama, Arkansas, Louisiana, and Mississippi — where the fish are raised under strict standards. When purchasing catfish, look for the “U.S. Farm-Raised” label to be sure that it’s all-American, fresh, safe, and wholesome.

¼ cup buttermilk or plain nonfat yogurt
½ teaspoon hot sauce
4 (about 6 ounces each) U.S. farm-raised catfish fillets
½ cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
Corn relish from a jar (or homemade corn relish) for garnish

Stir together the buttermilk or yogurt and hot sauce; brush on the catfish and marinate for 10 minutes.

Pour the cornmeal into a shallow bowl. Press both sides of the catfish fillets into the cornmeal to lightly coat. Sprinkle with salt and pepper.

Melt the butter with the olive oil in a large nonstick skillet over medium-high heat. When the skillet is hot, cook the catfish for about 3 minutes per side, turning only once, until golden and crisp.

Top each serving with corn relish.