Pan
fried catfish (lowfat) Spray a large non-stick pan with butter-flavored Pam. Turn heat between medium and medium-high.
Take catfish (or any boneless fish) and pound it thin like you would chicken. Dip the fish in a crumb coating (our store sells this stuff by Lousiana Fish Fry Products called New Orleans Style Fish Fry; you can probably find something similar where you live), coating both sides. Put fish in pan and fry as you would a hamburger, until both sides are golden-brown. Don't turn too often or fish may fall apart and you might not get the crispy outside part.
I like to melt a little butter and brush it on the fish before serving, but it's not necessary. It's delicious and you don't even need tartar sauce!
