March 31, 2021 By Chef Lucia Watson

The sweet pepper, corn and bacon relish is a classic with any fried fish, particularly during the summer, when corn and peppers are fresh and super-sweet. Horseradish Sour Cream Sauce is also delicious with fried fish.

Serves: 1-2
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

Sweet Pepper, Corn & Bacon Relish:

Horseradish Sour Cream Sauce:

Directions:

1. In a bowl, combine cornmeal, flour, chili powder, salt and pepper. Dip each catfish fillet in lemon juice first and then the cornmeal mixture, carefully dusting each side of the fillets.
2. Heat the fat (vegetable oil) in a heavy-bottomed skillet until it just starts to smoke. Put the fillets in the fat and cook for about 5 minutes until golden brown.
3. Turn fillets and continue to cook for about 5 minutes on the other side. If deep frying, cook the fillets without turning, about 7 to 8 minutes or until golden brown.
4. Remove fish and set aside to garnish.
5. To make the relish: Place bacon in a heavy-bottomed saucepan. Cook until the fat starts to render and the bacon gets crispy. Immediately add peppers, onion and corn. Cook over high heat stirring constantly, until the veggies are still crispy but warmed through. Add herbs and taste for final seasoning.
6. To prepare the Horseradish Sour Cream Sauce: mix all ingredients (sour cream, horseradish, lemon juice, salt and pepper) and set aside.
7. Top the recipe with your choice of horseradish cream sauce or sweet pepper, corn and bacon relish.