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| 1/2 Tasse | yogurt plain, low fat |
| 1 Esslöffel | Minced sweet pickles |
| 1 Esslöffel | capers minced |
| 1/4 Teelöffel | tarragon fresh, minced |
| 1/4 Teelöffel | mustard dry |
| 1/2 Teelöffel | Salt optional |
| 1/4 Teelöffel | white pepper ground |
| 1/4 Tasse | all-purpose flour unbleached |
| 1/2 Teelöffel | Salt optional |
| 1/2 Teelöffel | black pepper freshly ground |
| 1 | egg white |
| 1/2 Teelöffel | sauce hot |
| 1/4 Tasse | buttermilk |
| 2 Tasse | Corn bread crumbs |
| 4 | Catfish fillets; 5 ounces each |
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In a small bowl, combine all tartar sauce ingredients; stir to mix well. Cover and store in refrigerator overnight.
Preheat oven to 450 degrees. On a piece of waxed paper, mix flour, salt, and pepper. In small bowl, beat egg white, hot sauce, and buttermilk together. On another piece of waxed paper, place
corn bread crumbs. Coat each fillet lightly with flour mixture and shake off excess. Dip floured fillets into milk mixture and allow excess to drip back into bowl. Press wet fillets into bread crumbs firmly, coating on both sides. Place footed grid or cake rack large enough to hold fillets on baking sheet. Arrange coated fillets fairly close together on rack and put in oven. Bake for 10 to 15 minutes, or until fish flakes when tested with a fork. Serve with tartar sauce.
Serving: Calories - 345, Fat - 15 grams, Sodium - 465 milligrams
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