Catfish and pine nuts are great together but this is really good with most regionally available fish and nuts.
Ingredients:
1/4 cup ground pine nuts
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 cup vegetable oil
1 pound catfish fillets
2 tablespoons pine nuts
Directions:
In a bowl combine ground pine nuts with cornmeal, flour, salt, cayenne pepper, and cumin.
Heat oil in a large, heavy skillet over moderate heat. Dredge catfish fillets in the cornmeal mixture and pan fry about 4 minutes per side, or until opaque.
Sprinkle with pine nuts.
Makes 4 servings.
SpiceGuy on February 10th 2008 in Recipes, Seafood
Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
Freshly ground pepper to taste
1 egg lightly beaten
2/3 cup water
1 pound medium shrimp shelled and deveined
2 tablespoons cornstarch
Vegetable oil for deep frying
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon sesame seeds
1/2 teaspoon crushed red pepper flakes (or to taste)
Directions:
Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes.
Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C).
Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried.
Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the red pepper and honey and mix well. Add the shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.
SpiceGuy on February 9th 2008 in Recipes, Seafood
