Spicy Cornmeal-crusted Catfish

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.

• Ready In: 26 mins
• Serves: 2

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.