Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TARTAR SAUCE***
   1      cup           plain low-fat yogurt
   2      tablespoons   sweet pickles -- minced
   2      tablespoons   capers -- minced
     1/2  teaspoon      fresh tarragon -- minced
                        (or 1/4 teaspoon dried tarragon)
     1/2  teaspoon      dry mustard
     1/4  teaspoon      salt
     1/2  teaspoon      ground white pepper
                        (or freshly ground black pepper to taste)
                        ***FISH***
     1/2  cup           all-purpose flour
     1/4  teaspoon      salt
   1      teaspoon      freshly ground black pepper
   1                    egg white
   1      teaspoon      hot sauce
     1/2  cup           low-fat buttermilk
   4      cups          corn bread dressing crumbs -- * see note
   8      5 oz          catfish fillets

Preparation:

1. To prepare the tartar sauce: Stir together the yogurt, pickles, capers, tarragon, dry mustard, salt and pepper. Refrigerate until ready to serve. 2. To prepare the fish: Preheat oven to 450F Line the bottom of a broiling pan with foil and place a rack in the pan. Set aside. 3. On a piece of wax paper, mix flour, salt and pepper. In a small bowl, beat egg white, hot sauce and buttermilk together. Place corn bread crumbs on a second piece of wax paper. 4. Coat each fillet lightly with flour and shake off excess. Dip into buttermilk mixture, then press bread crumbs onto both sides of the fish. Lay on the baking rack. Place pan in preheated oven and bake 12 minutes per inch of thickness, or until fish flakes. 5. serve with the tartar sauce on the side. From "Low-Fat Soul" by Jonell Nash.