Crispy Catfish

Ingredients
1 8-ounce container low-fat plain yogurt
3 tablespoons crumbled blue cheese
2 tablespoons mayonnaise
1/4 teaspoon minced garlic
1/2 cup peeled and diced English cucumber
1/2 cup cornmeal
1/2 teaspoon ground red pepper
1/2 teaspoon salt
4 catfish fillets (1-1/2 to 2 pounds total)
1 large egg, lightly beaten
1 teaspoon vegetable oil
2 tablespoons butter or margarine, divided
1 tablespoon hot pepper sauce

Directions
1. For Blue-cheese Sauce, line a sieve with paper towel or coffee
filter; set over a bowl. Spoon yogurt into sieve; cover and
refrigerate
1 hour to drain. Combine drained yogurt, blue cheese, mayonnaise,
garlic, and cucumber in medium bowl. Cover and refrigerate 15 minutes.

2. Meanwhile, combine cornmeal, ground red pepper, and salt in 9-inch
pie plate. Dip each fillet in egg, then coat in cornmeal, shaking off
excess.

3. Heat oil and 1 tablespoon butter in large nonstick skillet over
medium-high heat. Fry fish 3 to 4 minutes per side, until golden brown
and cooked through. Transfer fish to each of four serving plates. Melt
remaining 1 tablespoon butter in same skillet over low heat; remove
from
heat. Stir in pepper sauce; divide and drizzle over fish, scraping pan
with a rubber spatula. Serve immediately. Makes 4 servings.



Nutritional facts per serving
calories: 535, total fat: 33.5g, saturated fat: 9.5g, cholesterol:
154mg, sodium: 684mg, carbohydrate: 16g, fiber: 1g, protein: 41g
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