Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked sweetened peaches with vanilla ice cream are a nice dessert.
Ingredients
1/4 cup yellow cornmeal
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 6-ounce catfish fillets
6 tablespoons whipping cream
1 tablespoon fresh lemon juice
Directions
Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.
