[MTdebster921]

Lemon Pepper Catfish Po' Boy

Ingredients:

Coleslaw:

* 2 cups purchased shredded cabbage mix
* 1/4 cup reduced-fat mayonnaise
* 1Tbsp.lemon juice
* 1/4 tsp. Morton Lite Salt(r)
* 1/4 tsp. freshly ground pepper

Catfish:

* 4 (4 or 6 oz.) catfish fillets, size according to plan
* 1/2 cup 1% buttermilk
* 1/3 cup all-purpose flour
* 1/3 cup cornmeal
* 2 tsp. grated lemon peel
* 1 tsp. cracked black pepper
* 3/4 tsp. Morton Lite Salt(r)
* 4 (small) slices sourdough bread

Preparation:


* In medium bowl, stir together all coleslaw ingredients. Let
stand at room temperature 15 to 30 minutes or refrigerate 1 to 2 hours
to allow flavors to develop.
* Place catfish in medium shallow dish; pour in buttermilk,
turning to coat fish with buttermilk. Let stand 15 minutes. Meanwhile,
in another medium shallow dish, stir together flour, cornmeal, lemon
peel, cracked pepper and 3/4 teaspoon salt. Dip fish into cornmeal
mixture to coat completely; place in single layer on plate.
* Heat large skillet coated with cooking spray over medium-high
heat until hot. Add fish; cook 7 to 9 minutes or until golden brown and
fish just begins to flake, turning once. (Use large spatula to carefully
turn fish.) Place fish on plate.
* Add coleslaw to skillet; cook and stir 30 seconds or until
slightly warm.
* Serve fish open-faced on bread slices with coleslaw.

Makes: 4 servings
Serving size: 1/4th recipe
LA Exchange: 1 Protein, 1 Vegetable, 2 Starches, 1 Fat, 1 Condiment