Bronzed Catfish

Spiced cornmeal-coated catfish takes on a "bronzed" color (as opposed to "blackened" which is a method that uses many spices and four), if prepared correctly. Be sure your skillet is hot before adding the fish, and don't move the fillets until they develop a deeply colored crust. The lemony tartar sauce is the perfect accompaniment.

Prep time: 10 minutes

Standing time: 15 minutes

Cook time: 6 to 8 minutes

4 servings

1 egg

2 tablespoons water

7 tablespoons yellow cornmeal

1 tablespoon Old Bay Seasoning

½2 teaspoon salt

¼ teaspoon cayenne pepper

1½ pounds catfish fillets

2 tablespoons canola oil

LEMONY-SCALLION TARTAR SAUCE:

½ cup mayonnaise

2 tablespoons chopped scallions

1 tablespoon fresh lemon juice

½ teaspoon freshly grated lemon peel

Whisk egg with 2 tablespoons water. Combine cornmeal, seasoning, salt, and pepper on a piece of wax paper. Dust fillets lightly in cornmeal. Dip each fillet in egg, then cornmeal again. Let stand to dry on a cake cooling rack about 15 minutes.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat.
Add half the fish and cook, without moving, 3 to 4 minutes, until bronze or deep golden in color. Turn and cook 3 to 4 minutes more, Remove carefully with a spat-ula. Repeat with remaining fish.

To prepare tartar sauce, combine all remaining ingredients. Serve 2 tablespoons of sauce per serving of fish.

Per Serving:

Carbs 12.5g

Fiber 1g

Net Carbs 11.5g

Protein 29.5g

Fat 43.5g

Calories 563

Found page 263 of Atkins for Life.