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Native American Catfish with Pine Nuts




Source of Recipe


Norma Kisker


List of Ingredients




1/4 cup plus 2 tablespoons pine nuts
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
4 U.S. farm-raised catfish fillets
1/4 cup vegetable oil

Recipe



1. Preheat the oven to 350 degrees F.

2. Spread pine nuts on a baking sheet and toast in the oven for about 5 minutes or until golden brown. Cool. Grind 1/4 cup of the pine nuts and reserve remaining for garnish.

3. Mix ground pine nuts, cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish or on a piece of wax paper. Dredge catfish fillets in the pine nut mixture. Set aside on a wax paper-lined baking sheet.

4. Heat oil in a large skillet over medium heat. Fry catfish fillets, two at a time, in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fillets with whole pine nuts and serve.