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Ingredients
- 3 slices bacon
- 1/3 cup yellow cornmeal
- 2 teaspoons salt-free Cajun seasoning
- 1/2 teaspoon salt
- 4 (6-ounce) catfish fillets
Method
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Crumble bacon; reserve for another use.
- Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.
- Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
