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Spicy Cornmeal-Crusted Catfish

Spicy Cornmeal-Crusted Catfish

Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.

Everyday Food, May/June 2003 http://www.marthastewart.com/339667/spicy-cornmeal-crusted-catfish
  • Prep Time 40 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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

  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.

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.

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