Southern Cornmeal Catfish with Tomato Gravy

One of the quickest routes to a healthy dinner starts with fish filets. No matter what method you choose to cook it, a fish filet cooks in mere minutes. Even when you add the time it takes to heat the skillet, you still have time to make the simple but delicious cornmeal-based tomato gravy and still have dinner - Southern cornmeal catfish with tomato gravy, on the table in just 30 minutes.

Ingredients:

• 2 Tbsp rendered bacon fat
• 2 Tbsp plus 1⁄2 cup ground cornmeal
• 1 can (14.5oz) whole peeled tomatoes, lightly crushed, juices discarded
• Salt and black pepper to taste
• 1 Tbsp canola oil
• 1⁄8 tsp cayenne pepper
• 4 catfish fillets (about 6 oz each)

Instructions:

1. Heat the bacon fat in a medium saucepan over low heat.
2. Add the 2 tablespoons of cornmeal and continue cooking, stirring constantly, for about 5 minutes, until the cornmeal is light brown.
3. Add the drained tomatoes and simmer for another 10 minutes. Season with salt and black pepper.
4. While the sauce simmers, prepare the catfish: Heat the oil in a large cast-iron skillet or non-stick pan over medium heat.
5. Spread the 1⁄2 cup of cornmeal out in a shallow dish and season with the cayenne, plus a few good pinches of salt and black pepper.
6. Dust the catfish on both sides with the cornmeal and place in the hot pan.
7. Cook, turning once, for 6 to 8 minutes, until the surface is golden brown and crusty and the fish flakes with gentle pressure from your finger.
8. Serve each fillet with a big scoop of tomato gravy.