1 1/2 lbs. catfish fillets, rinsed and dried 1/3 cup yellow cornmeal 2 teaspoons Cajun seasoning
french bread for serving
Combine Cajun seasoning and cornmeal in a large pie plate. Coat the catfish fillets evenly on all sides with the cornmeal mixture. Heat a large non-stick skillet over meduim heat, spray pan with cooking oil, and cook catfish until golden brown and crispy on both sides and cooked through at the center. Squeeze fresh lemon over the fish and serve.
This is super good! I've made it more than once. I use Tony Chachere's seasoning. The sodium count isn't accurate here though since the seasoning wasn't calculated. So remember that when you put it on your nutrition tracker/meal plan.