Catfish Fillets

1/4 cup buttermilk
2 teaspoons Dijon mustard
1/2 cup cornmeal
1 teaspoon each salt, onion powder, garlic powder and paprika
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound catfish fillets
Lemon wedges, optional

In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture.

Place 1 in. apart on a wire rack coated with nonstick cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired. Makes 4 servings.