Spicy Cornmeal-crusted Catfish |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 2 |
|
I've made this a few times now, and it is very simple and delicious. We love it! It originally was printed in Everyday Food magazine (issue #3), and I have made minor changes to the recipe. It is wonderful with beans and rice. Ingredients:
2 tablespoons cornmeal |
1/2 tablespoon paprika |
1/2 teaspoon ground cumin |
1/8 teaspoon cayenne pepper, to taste |
1/2 teaspoon salt, to taste |
1/8 teaspoon fresh ground black pepper, to taste |
2 (8 ounce) catfish fillets, rinsed and patted dry |
1 teaspoon olive oil |
Directions:
1. Mix together the cornmeal, paprika, cumin, cayenne, salt, and pepper on a plate or cookie sheet.
2. Dredge both sides of the fish through the mixture, coating both sides well.
3. Heat oil in a large nonstick pan over medium heat.
4. Place fillets in the pan and cook for 6-8 minutes per side, or until crust is browned and the fish is firm.
|
|