Native American Catfish With Pine Nuts

Mar~Bear's Note:

From New Mexico Magazine recipes. I like to use this on trout as well.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Serves: 4

Yield: 4.0 fillets

• 1/4 cup pine nuts, plus
• 2 tablespoons pine nuts
• 1/2 cup yellow cornmeal
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 4 catfish fillets
• 1/4 cup vegetable oil

Directions:

1. Preheat oven to 350.
2. Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
3. Grind 1/4 cup of pine nuts and reserve remaining for garnish.
4. Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
5. Dredge fillets in the pine nut mixture.Set aside.
6. 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 .
7. Sprinkle fillets with whole pine nuts and serve.

Reviews

[Darkhunter]

This is an excellent way to fry fish. Had some lovely catfish fillets and used those. Just as Bergy said, you have to be very careful when grinding the pine nuts. I think I will invest in one of the old time choppers that you hit on top so you can control the final size of whatever you are chopping. Thnx for posting Mar-Bear, we'll have this again.

[Bergy]

The cornflour, pine nuts & spices make a delightful crisp crust that compliments the fish. I only used 1 tbsp of oil in the pan to fry the fish. Be careful when you grind your pinenuts - if you grind them too fine they will turn into a paste. Thanks for posting this lovely recipeChef#220420 mar-mar