Recipes Catfish With Chili Cornmeal Crust and Sweetpepper, Corn & Bacon Relish In-Fisherman July 6th, 2012 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+This is a popular recipe at Lucia’s, sometimes served around the opening of walleye season. Of course, we do the recipe with walleye then, but I think catfish works even better and should be even more popular around North America. Nice-sized crappie fillets work well, too. The sweet pepper, corn, and bacon relish is a classic with any fried fish, particularly during summer when the corn and peppers are fresh and super-sweet. Horseradish Sour Cream Sauce is another good choice. To serve one or two . . . 2 fillets, about 8 oz. each, rinsed in cold water and patted dry 1/2 c. cornmeal 1/2 c. flour 1/4 tsp. chili powder 1/2 c. fresh lemon juice salt and pepper 2 tbsp. vegetable oil or bacon fat or an inch of oil in a deeper pan for deep frying * Combine the cornmeal, flour, chili powder, salt and pepper. Dip each fillet in lemon juice then the cornmeal mixture, carefully dusting each side of the fillets. * Heat the fat in a heavy-bottomed skillet until it just starts to smoke. Put the fillets in the fat and cook about 5 minutes until golden brown. * Turn the fillets and continue to cook about 5 minutes on the other side. If deep frying, cook the fillets without turning, about 7 to 8 minutes or until golden brown. * Remove fish to plate and garnish with the warm sweet relish. Sweet Pepper, Corn & Bacon Relish 1/2 each green, red, and yellow pepper, seeded and diced, about 2 c. total 1 small red onion, diced 3 slices bacon, finely diced 2 ears corn (slice kernels off cobs), about 2 c. 1 tbsp. fresh thyme 1 tbsp. fresh chives * Place the 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 the herbs and taste for final seasoning. Horseradish Sour Cream Sauce 1 c. sour cream 2 heaping tbsp. prepared horseradish juice of 1/2 lemon salt and pepper * Mix all ingredients. Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!