Combine all ingredients for the cornmeal crust and mix in a bowl big enough to fit a filet of catfish.
Cover the catfish in buttermilk and let it sit for 10 minutes before you cook it, it helps the cornmeal stick, and adds a nice zip. When it's time to eat, remove the catfish from the buttermilk, season lightly with salt and pepper, and then dredge it in the cornmeal mixture.
Heat a saute pan with the grapeseed or other oil, then place the cat fish in the pan, making sure that the "plating side" is face down. (This side will probably have a line running down it, from where the pin bones are removed, it's the superior side of the filet of every fish for searing, unless the fish has edible skin)
Cook the catfish for five minutes until golden brown, then flip the filets over to crust the other side, adding the butter to make sure that the pan doesn't get dry.
When the other side of the catfish is cooked through, remove the catfish to a platter with paper towels to drain off the excess fat for a moment, then put 1 filet on each of two pre-heated dinner plates, top each with a tablespoon of the bergamot salmoriglio sauce followed by a handful of the tomato salad, and serve immediately.