Spicy Cornmeal Crusted Catfish

By LittleValley

Ingredients

• 1/4 cup yellow cornmeal
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• Pinch of cayenne pepper
• Salt and fresh ground pepper
• 4 catfish fillets (8 ounces each), rinsed and patted dry
• 2 teaspoons canola oil

Details

Servings 4

Preparation

Step 1

1. On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
2. In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.