1 tablespoon pimentón (Spanish smoked paprika) or paprika
3/4 teaspoon dried thyme
Salt and ground black pepper to taste
4 (5- to 6-ounce) catfish fillets, cut into thick strips
2 tablespoons expeller-pressed canola oi
Lemon wedges
Instructions
In a wide, shallow dish, mix together cornmeal, pimentón, thyme,
salt and pepper. Working with a few pieces at a time, dredge
catfish in cornmeal mixture, turning to coat evenly.
Heat oil in a large nonstick or well-seasoned cast iron skillet over
medium heat. Working in batches, arrange catfish in the skillet in a
single layer and cook, flipping once, until golden brown and
cooked through, about 5 minutes total.
Transfer to plates as done and serve with lemon wedges on the
side. Serve with your favorite slaw and rice pilaf.
Originally Submitted
5/13/2009
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