• 4 cups sliced cucumbers
• 1/2 cup sherry vinegar
• scant hot pepper flakes (or more to taste)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 pound catfish in 4 pieces (about 4 ounces each)
• 1/4 cup (2 ounces)  Better'n Eggs®
• 1/4 cup cornmeal, preferrably whole grain
• vegetable oil cooking spray
• 1 lemon, cut in quarters

1. Heat a heavy bottom skillet over medium heat. Heat over to 375°.

2. In a medium-sized bowl, combine cucumber, vinegar, pepper flakes, olive oil and salt. (Use immediately or store in the refrigerator for up to 12 hours before serving.)

3. Dip individual pieces of fish into eggs and then cornmeal.

4. Place fish in a pan in a single layer (cook in two batches if pan is too small). Cook until brown, about 3 minutes. Turn fish and cook until just cooked through, about 3 more minutes.

5. Place fish on individual plates and top with cucumbers and a squeeze of lemon.

7001