Pine Nut Encrusted Catfish
Pine Nut Encrusted Catfish
Pine nut catfish is a popular recipe of indigenous tribes of New Mexico and Arizona. The pine nuts get toasted and ground with cornmeal, flour, and spices. Then catfish is dredged in the mix and fried in oil. If pine nuts are too expensive, walnuts or pecans are a suitable substitute.
Equipment
- Spice grinder
Ingredients
- 1/4 cup pine nuts
- 1/4 cup flour
- 1/2 cup corn meal
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1 tsp salt
- vegetable oil for frying
Instructions
- Dry toast the pine nuts in a small skillet over medium heat for 2 minutes until golden brown. Let cool.
- Grind the pine nuts in a spice grinder. Mix the ground pine nuts with the flour, cornmeal, cayenne, cumin, and salt.
- Dredge each of the catfish fillets in the pine nut/flour mix.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the catfish into the oil.
- Fry for 4-5 minutes a side until crispy.
- Place the catfish on a rack to drain any excess oil.
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