Cornmeal-Crusted Catfish with Creamy Coleslaw with Bacon

3 slices bacon
1/3 cup yellow cornmeal
2 tsp. Cajun seasoning
1/2 tsp. salt
4 (6oz each) catfish fillets

To prepare catfish: Cook bacon in a large nonstick skillet over medium heat
until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan.
Crumble bacon; reserve for another use.

Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in
cornmeal mixture, shaking off excess.

Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes
on each side or until fish flakes easily when tested with a fork or until
desired degree of doneness.
Serve with following below:

Creamy Coleslaw with Bacon:
1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp minced jalapeño
1 tbsp wine vinegar
2 tbsp sugar
1/2 tsp salt
3 slices bacon, cooked and crumbled
1 16oz pkg ready to serve coleslaw

Combine first 6 ingredients in a bowl. Add coleslaw and toss to coat well.
Cover and chill.

AND

Green Beans with a light dressing of olive oil and red wine vinegar seasoned
with salt.

4 servings