Chili Dusted Catfish

Easy Fish Recipe

by Chef Lucia Watson

This easy recipe works with catfish or walleye and never fails to get rave reviews. A dollop of sour cream sprinkled with chili or paprika, plus a little parsley goes along well with this combination of flavors.

To serve two . . .
2 tsp. paprika
1 tsp. chili powder
2 tsp. salt
1/2 tsp. cayenne

1/4 c. buttermilk (or whole milk)
1 egg
pinch sugar

1/2 c. dry bread crumbs
2 catfish fillets

• Preheat oven to 400°. Lightly grease a cookie sheet.

• Mix together the spices.

• In a shallow bowl, beat together the buttermilk, eggs, and sugar.

• One at a time, dip each fillet in the spice mixture, then the buttermilk mixture, and then the bread crumbs. Place each fillet on the prepared cookie sheet.

• Bake the fish until cooked through, about 12 to 14 minutes. Serve with the cumin rice.
Cumin rice
1 tbsp. butter
1 tbsp. minced garlic
1 tsp. ground cumin
1/2 tsp. dry oregano
1 c. long grain rice
2 c. chicken stock or water
1 tsp. salt
1/2 tsp. pepper
1/4 c. minced scallion
1 tsp. additional butter

• In a large heavy-bottomed saucepan, heat the butter until melted. Add the garlic, cumin, oregano, and rice. Cook, stirring about 3 minutes. Add the stock, salt, and pepper. Bring to a boil, reduce heat and cook covered for about 15 minutes, or until the liquid is absorbed and the rice is tender.

• Turn off the rice and allow to sit, covered, for about 5 minutes. Stir in the additional butter and scallions and fluff with a fork. n