Serves 4

This mild tasting crispy coating complements the mild taste of the catfish fillet, and this dish cooks in under 12 minutes�perfect for a quick, nutritious weekday meal.

1/4 cup (50 mL) plus 2 tbsp (30 mL) pine nuts
1/2 cup (125 mL) yellow cornmeal
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper
1/4 tsp (1 mL) ground cumin
4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g each)*
2 tbsp (30 mL) vegetable oil

1. Preheat the oven to 350ºF (180ºC).

2. 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 (50 mL) of the pine nuts and reserve remaining for garnish.

3. Mix ground pine nuts, cornmeal, flour, salt, cayenne pepper and cumin and place in a shallow dish or on a piece of wax paper. Coat catfish fillets with the pine nut mixture. Set aside on a wax paper-lined baking sheet.

4. Heat oil in a large skillet over medium heat. Fry catfish fillets, two at a time, in the hot oil for 4-6 minutes per side or until fish flakes easily when tested with a fork. Sprinkle fillets with whole pine nuts and serve.

*Some fillets may be sold in larger or smaller sizes– it’s best to buy according to weight and cut larger fillets to desired size. Adjust cooking times according to thickness and size.