Ingredients

• 4 (4 to 6-ounce) U.S. farm-raised catfish fillets
• 1/4 cup buttermilk or plain, nonfat yogurt
• 1/2 teaspoon hot sauce
• 1/2 cup cornmeal
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper

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Instructions

1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper, to taste.
2. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, saute catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve immediately, garnished with lemon wedges and with tartar sauce as accompaniment.