Baked Lemon-Dill Catfish

1/2 cup mayonnaise
1/4 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 garlic clove, minced
4 (4- to 6-ounce) catfish fillets
1 teaspoon salt
1/4 teaspoon pepper
1 cup fine, dry breadcrumbs

Stir together mayonnaise and next 5 ingredients in a small bowl. Place half of mayonnaise mixture in another small bowl to serve with fish; cover and chill until ready to serve.
Rinse fillets, and pat dry with paper towels. Brush fillets evenly with remaining half of mayonnaise mixture; sprinkle evenly with salt and pepper. Dredge fillets in breadcrumbs. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan.

Bake at 425° for 20 minutes or until fish flakes with a fork and is opaque throughout. Serve immediately with chilled mayonnaise mixture.

Yield: Makes 4 servings