Spicy Cornmeal-Crusted Catfish
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Everyday Food, May/June 2003
- Prep Time 40 minutes
- Total Time 40 minutes
- Yield Serves 4
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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
Directions
- 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.
- 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.
Cook's Note
Incorporating spices into a cornmeal crust is an easy way to add more flavor to fish; the coating would also be good on chicken cutlets.
I've been looking for a Catfish recipe.. this one sounds amazing! Will be sure to try it out next week and come back with the results!
This dish was awesome. Latha
North Bay
this recipe was pretty bland. I was very disappointed.