Community Recipe
from []

Cornmeal-Crusted Catfish Menu

* Combine 1/3 cup light mayonnaise, 1/3 cup reduced-fat sour cream, 1 tablespoon minced seeded jalapeño pepper, 1 tablespoon white wine vinegar, 2 tablespoons sugar, 1/2 teaspoon salt, and 3 cooked and crumbled bacon slices. Add 1 (16-ounce) package coleslaw, tossing well to coat. Cover and chill.

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.

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.

Cooking Light JUNE 2006

Green beans with hot pepper vinegar

Creamy coleslaw with bacon *

Back To

Cornmeal-Crusted Catfish Menu

Print Menu

Format:

Print Options

Cornmeal-Crusted Catfish Menu