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.
CORNMEAL-CRUSTED CATFISH
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.