NATIVE AMERICAN CATFISH WITH PINE NUTS

INGREDIENTS

• .25 cup pine nuts
• 2 tablespoons pine nuts
• .5 cup yellow cornmeal
• 1teaspoon salt
• .5 teaspoon cayenne pepper
• .25 teaspoon ground cumin
• 4 catfish fillets
• .25 cup vegetable oil

PERSONAL CONNECTION

• I am 25% Native American and this recipe reflects my heritage.

UNIQUE INGREDIANTS

• .25 cups pine nuts are needed

UNIQUE INGREDIANTS

• .25 teaspoon ground cumin
• .5 teaspoon cayenne pepper

ORIGIN

• It's a Native American recipe developed since the early 1700's and still many people love it to this day.

DIRECTIONS

• Preheat oven to 350. Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool. Grind 1/4 cup of pine nuts and reserve remaining for garnish. Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish. Dredge fillets in the pine nut mixture.Set aside. Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork . Sprinkle fillets with whole pine nuts and serve.

INFORMATION

• 13 min cook time
• 505.1 calories