Pan-Fried Catfish with Pinenuts (Native American)

Tribes in the New Mexico region developed this nutty spin on fresh-caught catfish.

¼ cup pinenuts
2 Tbsp. pinenuts
½ cup yellow cornmeal
¼ cup flour
1 tsp. sea salt
½ tsp. cayenne pepper
¼ tsp. ground cumin
4 catfish fillets
¼ cup vegetable oil

Preheat oven to 350°F (175°C).

Spread pine nuts in an even layer on a baking sheet and toast for about five minutes or until brown. Set aside to cool, then grind ¼ cup of them and leave the rest for garnish later.

Mix the ground pine nuts, cornmeal, flour, salt, cayenne pepper, and cumin, and coat your fillets.

Heat the oil in a large skillet and fry the fish for about four minutes on each side. Sprinkle with the leftover toasted pine nuts before serving.