Spicy Catfish With Vegetables And Basil Cream

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Southern Living


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3 tablespoons butter, divided

1 (16-ounce) package frozen whole kernel corn, thawed

1 medium onion, chopped

1 medium-size green bell pepper, chopped

1 medium-size red bell pepper, chopped

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 cup all-purpose flour

1/4 cup yellow cornmeal

1 tablespoon Creole seasoning

4 (6- to 8-ounce) catfish fillets

1/3 cup buttermilk

1 tablespoon vegetable oil

1/2 cup whipping cream

2 tablespoons chopped fresh basil

Garnish: fresh basil sprigs

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