1 lb. catfish fillets
3 tbsp. light mayonnaise
5 tbsp. cornmeal
1/8 tsp. chili powder
1/8 tsp. celery salt
1/8 tsp. lemon pepper

Preheat oven to top setting, 475°F or 500°F for five minutes. Meanwhile, combine fish fillets with mayonnaise in a plastic bag and shake to coat fish evenly. Combine cornmeal with remaining seasonings on a sheet of waxed paper or a shallow plate. Roll the coated fillets in the cornmeal, coating evenly. Arrange in a single layer on a wire grid in a shallow pan (spray both with cooking spray).

Bake uncovered 9 to 10 minutes, until golden and crusty.