Baked Catfish

Serves 6
Vegetable oil spray
2 pounds catfish fillets (6 pieces)
3/4 cup low-fat buttermilk
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
3 ounces (about 30) cholesterol-free, low saturated fat, low-sodium wheat
crackers, crushed
2 tablespoons acceptable margarine, melted
2 tablespoons chopped fresh parsley

Garnish:
6 lemon wedges

Preheat oven to 4000 F. Lightly spray a baking dish with vegetable oil
spray. Rinse fish and pat dry. Set aside. Combine buttermilk, salt and hot
pepper sauce in a small shallow dish. Place cracker crumbs on a plate. Dip
fillets first in buttermilk, then in crumbs, taking care to coat evenly.
Place fillets in prepared baking dish. Drizzle 1 teaspoon margarine over
each fillet. Bake uncovered 15 to 20 mins, or until fish flakes with fork.
Arrange fillets on warmed serving platter and sprinkle
with chopped parsley. Garnish with lemon wedges.
Cals:299 Protein: 35g; Carbs:10g; Total Fat: 12g; Sat Fat: 3g; Polyunsat
Fat: 3g; Monounsat Fat: 5g; Chol: 95g;
Sod: 356mg; Fiber 1g; WWP- 6 Point*


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