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Catfish with Avocado Sauce

1/3 cup self-rising cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground red pepper
4 farm-raised catfish fillets
Vegetable oil
Avocado Sauce (recipe follows)
3 large avocados, peeled and sliced

1. Stir together first 4 ingredients. Dredge fish in mixture.
2. Pour oil to a depth of 1 1/2 inches into a heavy skillet; heat to 375*F (190*C).
3. Fry fish 7 to 8 minutes or until golden. Drain on paper towels. Serve with Avocado Sauce and avocado slices.

Makes 4 servings.

Avocado Sauce

1 (14 1/2-ounce) can chicken broth
1 tablespoon granulated sugar
2 tablespoons lemon juice
4 avocados, peeled and mashed
1 cup light sour cream
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

1. Bring first 3 ingredients to a boil in a small saucepan; cook until reduced to 3/4 cup. Cool slightly.
2. Process broth mixture, avocado, and next 4 ingredients in a blender until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)

Makes about 4 cups.

Note: Refrigerate leftover sauce to serve over hot pasta, toss with a pasta salad, and use as a sandwich spread or dip.