CORNMEAL FRIED CATFISH

1/4 cup yellow cornmeal
2 tablespoons plain dried bread crumbs
1/4 teaspoon salt
freshly ground pepper (to taste)
1/8 teaspoon cayenne pepper
1 large egg
1 tablespoon water
4 catfish fillets (1/4 lb each)
1 tablespoon olive oil
lemon wedges

Combine the cornmeal, bread crumbs, salt, pepper, and cayenne in a shallow dish or pie plate.

Beat the egg and one tablespoon water with a fork in a shallow dish.

Dip each fillet in the egg, and then dredge in the cornmeal mixture, coating both sides; shake off excess.

Spray a large nonstick skillet with nonstick spray and set over medium high heat. Add 2 teaspoons of oil to the skillet and swirl to coat. Add the catfish and cook 3 minutes. Turn the fish and drizzle the remaining 1 teaspoon oil around the fillets. Cook until the fish is opaque in the center, 3-4 minutes more.

Serve with the lemon wedges.

Note: Fried catfish, a classic Southern specialty is best paired with another Southern staple; steamed collard greens.

Servings: 4
Source: Weight Watchers Magazine Sep/Oct, 2000