Crispy Catfish Fillets with Toasted Pine Nut Crust
Indulge in this delightful dish that combines the rich flavors of catfish with a crunchy, nutty coating. This recipe highlights the combination of toasted pine nuts and spices, creating a savory crust that perfectly contrasts the tender, flaky fish. Perfect for any gathering, this dish can be served with a side of seasonal vegetables or a fresh salad, making it a versatile choice for weeknight dinners or special occasions. Share it with friends and family to enjoy a taste of Native American heritage with every bite.
N/A
Servings
180
Calories
9
Ingredients
Ingredients
Pine nuts
1/4 cup (toasted and ground)
Pine nuts
2 tablespoons (whole for garnish)
Yellow cornmeal
1/2 cup
Flour
1/4 cup
Salt
1 teaspoon
Cayenne pepper
1/2 teaspoon
Ground cumin
1/4 teaspoon
Catfish fillets
4
Vegetable oil
1/4 cup (for frying)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spread 1/4 cup of pine nuts evenly on a baking sheet. Toast in the preheated oven for about 5 minutes or until they are golden brown and fragrant. Keep a close eye on them to prevent burning. Once toasted, remove from the oven and let cool.
3
Once cooled, grind the toasted pine nuts to a fine consistency, reserving 2 tablespoons whole for garnish.
4
In a shallow dish, combine the ground pine nuts with the yellow cornmeal, flour, salt, cayenne pepper, and ground cumin. Mix thoroughly until well combined.
5
Dredge each catfish fillet in the prepared pine nut mixture, ensuring that each piece is evenly coated. Set aside the coated fillets.
6
In a large skillet, heat 1/4 cup of vegetable oil over medium heat. Once the oil is hot, carefully add two catfish fillets at a time.
7
Fry the fillets for about 4 minutes on each side, or until the catfish is golden brown and flakes easily when tested with a fork.
8
Once cooked, transfer the fillets to a paper towel-lined plate to drain any excess oil. Sprinkle the reserved whole pine nuts on top of the fillets before serving.
9
Serve immediately and enjoy your delicious catfish with a garnish of fresh lemon or your choice of sides.
Nutrition Information
12g
Fat
12.5g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary coating for the Crispy Catfish Fillets?
The coating is a mixture of toasted and ground pine nuts, yellow cornmeal, flour, and spices.
How long should I toast the pine nuts?
Toast the pine nuts in a 350°F (175°C) oven for about 5 minutes or until they are golden brown.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) for toasting the nuts.
How many catfish fillets are required for this recipe?
This recipe calls for 4 catfish fillets.
What kind of cornmeal is used in the crust?
The recipe uses 1/2 cup of yellow cornmeal.
What spices are included in the seasoning mixture?
The crust is seasoned with 1 teaspoon of salt, 1/2 teaspoon of cayenne pepper, and 1/4 teaspoon of ground cumin.
How do I prepare the pine nuts for the breading?
After toasting and cooling, the pine nuts should be ground to a fine consistency.
How much vegetable oil is used for frying?
You will need 1/4 cup of vegetable oil to fry the fish.
How long should each catfish fillet be fried?
Fry the fillets for about 4 minutes on each side.
How can I tell when the catfish is done cooking?
The catfish is ready when it is golden brown and flakes easily when tested with a fork.
How many calories are in a serving of this dish?
Each serving contains approximately 180 calories.
How much protein is provided per serving?
This dish provides 9 grams of protein per serving.
What cultural heritage does this recipe represent?
This recipe highlights a taste of Native American heritage.
Are any pine nuts kept whole for the final dish?
Yes, 2 tablespoons of pine nuts are reserved whole to be used as a garnish.
What is the carbohydrate count for this recipe?
There are 12.5 grams of carbohydrates per serving.
How much fat is in this catfish dish?
There are 12 grams of fat per serving.
What kind of flour is used in the recipe?
The recipe calls for 1/4 cup of standard flour.
Is it necessary to cool the pine nuts after toasting?
Yes, you should let the pine nuts cool before grinding them to a fine consistency.
What is the best way to drain excess oil from the fish?
Transfer the cooked fillets to a paper towel-lined plate once they are finished frying.
How many fillets should I fry at one time?
It is recommended to carefully add two catfish fillets at a time to the skillet.
What should I serve as a side for this meal?
It goes well with a side of seasonal vegetables or a fresh salad.
Does this recipe use any heat or spice?
Yes, it includes 1/2 teaspoon of cayenne pepper for a subtle spicy kick.
What is the purpose of the ground cumin?
Ground cumin is added to the pine nut mixture to provide an earthy, savory flavor to the crust.
How do you prepare the fish before frying?
You dredge each fillet in the pine nut and cornmeal mixture, ensuring they are evenly coated.
Is this recipe considered an easy dinner option?
Yes, it is tagged as an 'easy dinner' and is suitable for weeknight meals.
Can I garnish the dish with something other than pine nuts?
The instructions suggest garnishing with the reserved pine nuts and optionally a fresh lemon.
What type of pan should be used for frying the fish?
A large skillet is best for heating the oil and frying the fillets.
How much salt is needed for the crust?
The recipe requires 1 teaspoon of salt.
What is the first step in the recipe?
The first step is to preheat your oven to 350°F (175°C).
Are there any specific dietary tags for this recipe?
It is tagged with 'seafood', 'healthy cooking', and 'nut crusted'.