Light and Crispy Pan-Fried Catfish

Sprinkle 4 (6-ounce) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk).

Stir together 1/3 cup yellow cornmeal and 1 tablespoon paprika in a shallow dish. Dredge fillets in cornmeal mixture; coat lightly with vegetable cooking spray.

Cook in a hot, nonstick skillet over medium heat 3 to 4 minutes on each side or until fish begins to flake and is opaque throughout.