Fried Catfish With Cucumber Slaw

Ingredients:

• 3/4 cup buttermilk
• 1 lb. catfish fillets
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp. salt
• 1/4 tsp. ground red pepper
• 6 Tbsp. Country Crock® Spread, divided
• Cucumber Slaw*

Directions:

1. Pour buttermilk over catfish in large bowl; set aside.
2. Combine cornmeal, flour, salt and pepper in pie plate or shallow dish. Remove catfish from buttermilk; shake off excess buttermilk, then evenly coat in cornmeal mixture.
3. Heat 2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook catfish, in batches, turning once, 6 minutes or until catfish flakes with a fork, adding more Spread as needed. Serve with Cucumber Slaw.

• *Cucumber Slaw: Combine 1 medium cucumber, seeded and thinly sliced, 1 small red onion, thinly sliced and 1/4 cup Wish-Bone® Italian Dressing in medium bowl.