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Ingredients

Serves 4

• 1/4 cup yellow cornmeal
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• Pinch of cayenne pepper
• Salt and fresh ground pepper
• 4 catfish fillets (8 ounces each), rinsed and patted dry
• 2 teaspoons canola oil

Description

Serve With A Spoonful Of Tartar Sauce And A Lemon Wedge On The Side Of Each Plate. Note: Incorporating Spices Into A Cornmeal Crust Is An Easy Way To Add More Flavor To Fish; The Coating Would Also Be Good On Chicken Cutlets.

Martha Stewart