Cornmeal-Crusted Catfish

The bacon drippings used to cook the catfish lend this southern family favorite authentic flavor. Use the bacon in the coleslaw, or reserve for another use.

Yield: 4 servings (serving size: 1 fillet)

Ingredients

• 3  slices bacon
• 1/3  cup  yellow cornmeal
• 2  teaspoons  salt-free Cajun seasoning
• 1/2  teaspoon  salt
• 4  (6-ounce) catfish fillets

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Crumble bacon; reserve for another use.

Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.

Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information

Calories:

277 (45% from fat)

Fat:

13.7g (sat 3.4g,mono 6.9g,poly 2.3g)

Protein:

27.5g

Carbohydrate:

8.9g

Fiber:

0.9g

Cholesterol:

93mg

Iron:

1.6mg

Sodium:

412mg

Calcium:

13mg