Light and Crispy Pan-Fried Catfish
Enjoy the crispy, delicious taste of fried catfish without the all the fat.
Lightly coating the fillets, rather than the skillet, with vegetable cooking spray allows the oil to evenly cover the surface of the fish. The natural sugars found in paprika caramelize with the yellow cornmeal, producing a beautiful brown color. We used catfish fillets, but any mild-flavored fish will work equally well.