Serves 4

4 6 to 8-oz (180 to 250 g each) U.S. Farm-Raised Catfish fillets
1/4 cup (50 mL) buttermilk or plain, nonfat yogurt
1/2 teaspoon (2 mL) hot sauce
1/2 cup (125 mL) cornmeal
2 tbsp (30 mL) butter
1 tbsp (15 mL) olive oil
salt and pepper, to taste

Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.

Melt butter and olive oil in a nonstick skillet over medium high heat.

When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp.

Serve with relish.