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Catfish with Oregon Hazelnuts
1/2 c Cornmeal
1/4 c All-purpose flour
1/4 c Finely ground hazelnuts (roasted Oregon hazelnuts)
1 ts Salt
1/2 ts Cayenne pepper
1/4 ts Ground cumin
4 Catfish fillets (6 oz. ea.)
1/4 c Olive oil
2 tb Coarsely chopped hazelnuts (roasted Oregon hazelnuts)
Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and cumin in large plate or shallow casserole. Dredge catfish in cornmeal and flour mixture and place on waxed paper. Heat oil in large heavy-bottomed skillet over medium heat. Add catfish and cook about 4 minutes on each side, or until golden brown. Transfer to serving plate, and garnish with chopped hazelnuts and orange twists.