Crisp Catfish with Apple-Celery Slaw

Ingredients

• 1 lemon, halved
• 1/3 cup mayonnaise
• 1 tablespoon honey
• 3 stalks celery, thinly sliced
• 1 Granny Smith apple, thinly sliced
• 1 cup shredded red cabbage
• 1 pounds catfish fillets
• 1/2 teaspoon salt
• 1/3 cup yellow cornmeal
• 1 teaspoon chili powder
• 2 tablespoons oil

Directions

•     Cut one lemon half into slices or wedges; set aside. Juice the remaining lemon half into a large bowl. For slaw, combine mayonnaise and honey with juice; reserve 2 tablespoons juice mixture. Stir celery, apple, and cabbage into juice mixture in bowl; set aside.
•     Sprinkle catfish fillets with salt and brush with reserved juice mixture. In a shallow dish combine cornmeal and chili powder; coat fish with mixture.
•     In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Serve fish with slaw and the lemon slices or wedges.

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