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         For those of you that don't know me, I thought perhaps I should  introduce myself. My name is Faga Charlene Deaton Powers Clark Sealey Bradford.  Since this is entirely to long to place upon any dotted line that might require my signature, I usually go by Charlene.                                                                                                                                                                         I was fired from my place of employment three months ago. I still haven't figured out why. I'm sure somebody knows and I wish they'd tell me. And since at the moment I'm unemployed I thought it might be fun to start a BLOG. Well for myself any way. I'm sure any audience I might have will use this in lieu of sleeping medication.                                        Okay, so from now on I will have a morning talk show of my own. Please feel free to ask any questions. Use any  recipes, child rearing, dog training, cat kicking, house cleaning tips that I happen to speak about. I'll also be testing products, restaurants, businesses and giving reviews. Letting you know what's going on in and around the Asheville area. I'll also test and promote (or not as I see fit) local small businesses. So bear with me and hopefully this will turn into something you enjoying reading as your days start. So anyway thanks for checking this out. Cheers.      

Preparation Time: 15 minutes	Level: Moderate
Cook Time: 40 minutes	Serves: 4

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Ingredients:

• 1/2 cup nonfat plain yogurt
• 1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste , Tabasco
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic salt
• 2 cups cornflakes
• 1/2 cup pecan pieces
• 1 pound catfish fillets, about 1 inch thick, cut into 4 portions

Preparation:

1. Preheat oven to 375°F. Line a baking sheet with foil.
2. Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)
3. Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
4. Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.

Nutritional Information: Per serving
Calories	307 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	17 g
Dietary Fiber	3 g
Fat	19 g
Saturated Fat	3 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	21 g
Potassium	432 mg
Sodium	187 mg
Iron	-
Cholesterol	54 mg
Folic Acid	-

Nutritional Bonus: Per serving

Selenium (21% daily value).