Pan-Fried Lemon Catfish Salad

In the Ozarks, where much of the country’s catfish is farmed, catfish and coleslaw are a popular combination on restaurant menus. This recipe coats sweet, tender fillets in lemon-accented cornmeal, which becomes deliciously crisp when cooked.

cup yellow cornmeal 1 teaspoon grated lemon peel 3/4 teaspoon coarse salt, divided 3/4 teaspoon coarsely ground pepper, divided 1 lb. catfish fillets, cut into 2-inch pieces 2 tablespoons corn oil 3 cups purchased deli coleslaw 2 tablespoons lemon juice 1. Combine cornmeal, lemon peel and 1/2 teaspoon each of the salt and pepper in shallow dish or pie plate. Moisten catfish under cold water; dip in cornmeal mixture to coat all sides.

Heat oil in large skillet over medium-high heat until hot. Cook catfish 8 to 10 minutes or until it just begins to flake, turning once. Remove fish.

Add coleslaw and lemon juice to skillet; toss 1 to 2 minutes or until coleslaw is warm. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Serve catfish over warm coleslaw.

servings PER SERVING: 580 calories, 43.5 g total fat (6.5 g saturated fat), 26 g protein, 21.5 g carbohydrate, 100 mg cholesterol, 595 mg sodium, 3 g fiber