2 additional Tbsps. pine nuts
1/2 cup yellow cornmeal
1/4 cup flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. ground cumin
4 catfish fillets
1/4 cup vegetable oil
Preheat your oven to 350 °F. 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 1/4 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.