|Preparation time||10 Minutes|
|Cook time||10 Minutes|
|Total time||20 Minutes|
|Meal type||Lunch; Dinner|
|Diet||Heart Healthy; Low Cholesterol; High Protein; Gluten Free|
Cut half of the lemon in slices or wedges, and set aside. Juice the remaining half into a large bowl.
To prepare the slaw, combine the mayonnaise and honey with juice; reserve 2 tablespoons of the juice mixture. Stir the celery, apple, and cabbage into the juice mixture in a bowl, and set aside.
Sprinkle the catfish fillets with 1/2 teaspoon of salt, and brush with the reserved juice mixture. In a shallow dish, combine the cornmeal and chili powder, and coat the fish with the mixture.
In a 12-inch skillet, heat 2 tablespoons of oil over medium heat. Cook the fish in hot oil 3-4 minutes per side until it is golden and flakes easily with a fork. Serve the fish with slaw and lemon.
Calories: 446 cal
Saturated fat: 5g
Monounsaturated fat: 8g
Polyunsaturated fat: 12g