Catfish Florentine With New Orleans Style

1 step 1
1 lb catfish fillets
1 cup buttermilk
1 tablespoon tabasco sauce
1 step 2
1/2 cup cornmeal, white -- or
1 yellow
1/2 cup flour
1 teaspoon cajun seasoning --
1 commercially blended
1/4 cup vegetable oil
1 step 3
1 medium onion -- finely diced
1/4 cup olive oil
1 cup chopped spinach
2 tablespoon fresh lemon juice
1 dash worcestershire sauce
1 dash freshly ground black pepper
1 teaspoon minced garlic
1/4 cup white wine
[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in
refrigerator).
[2] Dredge fish in mixture of cornmeal, flour and cajun spice blend.
Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per
side. Set aside and keep warm.
[3] For the sauce, saute onion in olive oil until soft; add fresh
chopped spina ch, lemon juice, worcestershire sauce, bla ck pepper,
grlic, and wine. Cover and simmer 2 to 3 minutes. Serve over fish
fillets. Makes 4 servings at 500 cals each (guessing at % refuse of
buttermilk and breading