Shelly's Recipe

LIGHT AND CRISPY PAN-FRIED CATFISH

Category: Fish and Seafood

4 (6-oz catfish fillets
1/3 cup yellow cornmeal
1 tbsp paprika

Sprinkle 4 (6-oz) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk).

Stir together 1/3 cup yellow cornmeal and 1 tbsp paprika in a shallow dish. Dredge fillets in cornmeal mixture; coat lightly with vegetable cooking spray. Cook in a hot, nonstick skillet over medium heat 3 to 4 minutes on each side or until fish begins to flake and is opaque throughout.
Serves 4