Spicy Cornmeal Crusted Catfish

I did my cooking outside of my kitchen today. Husband is on his way to Manila and little one may or may not be teething. Life is a little stressful in our house. Thankfully my parents live about a mile away so after dropping husband off at the airport little one and I headed over to their house. Little one began his home brewing adventures today. He hung out in the kitchen while my dad started a batch of cranberry wine for the holidays and a batch of brew for when the weather warms up.

My dad is on a real fish kick lately so we made catfish for dinner. I made this recipe when husband and I were still living in Denver. We both liked it but we haven't cooked fish much in our new house. This breading is one of the easiest I have ever used. I'm not sure why it sticks so nicely, but if this is your first adventure in breading you will be pleased with the results.

Tonight's catfish was not spicy. I used smoked paprika but you could easily change the taste with the type of paprika you use. My mom is very sensitive to spicy foods (complete opposite of me) so the smoked paprika was the right choice. I also omitted the cayenne pepper.

I baked some sweet potato steak fries as a side dish. I flavored them with only olive oil, salt and pepper. What makes this so exciting? Little one stared at my sweet potatoes all through dinner so I let him have a taste. Little one was so excited. I gave him about half a teaspoon of sweet potatoes – I have a feeling we will be taste testing many different foods very soon.

¼ cup yellow cornmeal

1 tablespoon paprika

1 teaspoon ground cumin

pinch of cayenne pepper

salt and fresh ground pepper

4 catfish fillets (8oz each) rinse and patted dry

2 teaspoons canola oil

On a baking sheet, mix together the cornmeal, paprika, cumin, cayenne, 1 teaspoon salt and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.

In a large nonstick skillet, heat one teaspoon oil over medium heat. Place two catfish fillets in the skillet, skin side up. Cook until crust in browned and fish is firm, 6-8 minutes on each side. Transfer fish to a plate, keep warm. Repeat with remaining oil and fish.

http://www.marthastewart.com/recipe/spicy-cornmeal-crusted-catfish