Native American Catfish with Pinenuts Recipe

Native American Catfish with Pinenuts Recipe

  • 4 U.S. Farm-Raised Catfish fillets
  • 6 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
  • 1/4 cup vegetable oil
  1. Preheat the oven to 350 degrees F. 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.
  2. 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.
  3. 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.
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