The three main ingredients in this recipe—pecans, cornmeal, and catfish—are all common in Southern cooking. The carrot slaw served on the side is lighter in fat and calories than more traditional mayonnaise-based slaws.

　　

Ingredients

serves 4

　　1/3 cup yellow cornmeal

　　1/4 cup pecans

　　Coarse salt and fresh ground pepper

　　4 skinless catfish fillets (6 ounces each), rinsed and patted dry

　　4 tablespoons vegetable oil

　　Lemon wedges (optional)

　　

Carrot slaw with yogurt dressing

1 pound carrots, peeled

　　1/2 cup plain low-fat yogurt

　　2 tablespoons cider vinegar

　　1 tablespoon Dijon mustard

　　1/4 teaspoon sugar

　　1/4 cup finely chopped red onion

　　Coarse salt and fresh ground pepper

　　1/2 small white cabbage, halved crosswise and thinly sliced (5 cups)

　　2 tablespoons chopped fresh dill

　　(serves 6)

　　

Step 1

Grind the cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until the nuts are finely ground. Transfer to a large, shallow container. Dredge the catfish in the cornmeal mixture, patting it on to coat completely.

　　

Step 2

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer the fish to a plate; sprinkle with salt, and cover to keep warm.

　　

Step 3

Wipe the skillet with a paper towel. Repeat with the remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.

　　

Carrot slaw with yogurt dressing

Step 4

In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate the carrots. In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper. Add the carrots, cabbage, and dill to the bowl; toss well. Top the mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature for 20 minutes before serving.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.