A recipe a la Dolly Parton

Dolly Parton shows people can live healthy and be fit at any age. Monday night she appeared on “All-Star Holiday Special” where she made a great team with Carrie Underwood. What is she up to?

Dolly revealed she works on her own bio-musical, in which might also play Kristin Chenoweth. Dolly didn’t give many details, so you will have to wait for the movie. When it comes to her life, Dolly likes to try new things.

“I still like to try new foods as often as I can,” says Dolly, according to her website. “But when it comes to cooking for myself and my husband Carl and my great big extended family, which numbers into the multiple hundreds these days, what we really want to eat is what comforts us most: good, hearty food rooted in Mama’s cooking and those country gatherings of my childhood. It’s the food from those Mom and Pop joints that welcome you in as if you’re family. We really just want food that is lovingly made and joyfully served up,” she adds.

At singing gatherings they use to serve catfish, so here’s Dolly’s recipe for pan-fried catfish, six serves , adapted so it would be low-fat:

Ingredients

• 1 cup white cornmeal;

• 6 ½ pound catfish fillets;

• Lemon wedges;

• 1/3 cup extra virgin olive oil;

• Pepper and salt for seasoning.

Instructions

Wash the catfish fillets in cold water and pat dry. Take a cast iron skillet and heat the oil. In the meantime pour the cornmeal onto a plate. Season the fillets with pepper and salt on both sides, then dredge in the cornmeal; shake off the excess and gently slide them into the hot oil, but be careful not to crowd the pan. Fry the fillets on both sides for about four minutes; when they’re done they look crisp and golden brown. Shift the fish to a paper-towel lined plate with a slotted spoon. Add the lemon wedges and they’re ready to serve.

One serving of pan-fried catfish has about 488 calories, 29.2g fat, and 58mg cholesterol.