The bacon drippings added to peanut oil used to cook the catfish lend this southern family favorite authentic flavor. Use the crumbled bacon to give extra punch to the coleslaw.
3 slices bacon
1/3 cup yellow cornmeal
2 tsp. salt-free Cajun seasoning
1/2 tsp. salt
4 (6-oz.) catfish fillets
Cook bacon in a large skillet until crisp. Remove bacon from the pan reserve 2 tsp. bacon drippings, crumble bacon for the coleslaw.
Combine cornmeal, seasoning and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.
Heat enough oil and bacon drippings to cook the fillets. Add fillets, cook 5 minutes on each side or until fish flakes easily when tested with a fork.
CREAMY COLESLAW WITH CRUMBLED BACON
Combine 1/3 cup light mayonnaise, 1/3 cup reduced-fat sour cream, 1 Tbsp. minced seeded jalapeño pepper, 1 Tbsp. white wine vinegar, 2 tsp. sugar, 1/2 tsp. salt and 3 cooked and crumbled bacon slices. Add 1 ( 16-oz. pkg. coleslaw mix) tossing well to coat.
Steamed Green Bean with Hot Pepper Vinegar:
Steam green beans til crisp-tender, pour hot pepper vinegar over them.
Serve with hush puppies.