1/4 cup buttermilk
2 teaspoons Dijon mustard
1/2 cup cornmeal
1 teaspoon each salt, onion powder, garlic powder and paprika
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound catfish fillets
Lemon wedges, optional
In a shallow bowl, whisk buttermilk and mustard until smooth.
In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. Place 1 in. apart on a wire rack coated with cooking spray.
Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork.
Serve with lemon if desired.
Yield: 4 servings.
Nutrition Facts One serving: Calories: 295 Fat: 13 g Saturated Fat: 3 g Cholesterol: 75 mg Sodium: 751 mg Carbohydrate: 16 g Fiber: 2 g Protein: 27 g
Diabetic Exch: 4 lean meat, 1 starch.