Golden Sunflower Catfish with Roasted Corn Salad

Description
A Catfish recipe. Serves 4.

Ingredients

 * 4 U.S. farm-raised catfish fillets
 * ½ cup all-purpose flour
 * 1 large egg white, lightly beaten
 * ¼ cup 1% low fat milk
 * 2 teaspoons dried thyme leaves, divided
 * 2 tablespoons dried minced parsley, divided
 * ½ teaspoon ground black pepper
 * ½ cup dry roasted or raw sunflower kernels, ground

Roasted corn salad

 * 2 ears corn, husked
 * ½ cup diced red pepper
 * ⅓ cup chopped green onions
 * 1 tablespoon white wine vinegar
 * ½ tablespoon olive oil
 * ¼ teaspoon salt
 * ⅛ teaspoon pepper

Directions

 * 1) Preheat oven to 500°F.
 * 2) Coat a wire rack with cooking spray, place the rack on a baking sheet, and set aside.
 * 3) Combine ¼ cup flour, ½ teaspoon thyme leaves and parsley in a shallow dish; set aside.
 * 4) Combine egg and milk in a shallow dish; set aside.
 * 5) Combine remaining thyme and parsley, pepper, and sunflower seeds in another dish; set aside.
 * 6) Dredge each fillet in flour mixture; dip into milk mixture; and coat one side of fillets with sunflower mixture.
 * 7) Place the coated fillets on the prepared wire rack and bake for 10 minutes, or until golden brown, and fish flakes easily with a fork.
 * 8) Serve immediately with roasted corn salad.

Roasted corn salad

 * 1) Wrap corn in foil and grill over low-flame for 20–30 minutes.
 * 2) Remove from heat; cool.
 * 3) With a sharp knife, cut kernels from cob.
 * 4) Combine corn and remaining ingredients together.
 * 5) Serve over sunflower-topped catfish.