Cumin and Ancho Chile Catfish

4 t rice flour
1 t ancho chile powder
1 t ground cumin
1 t smoked paprika
2 catfish fillets
olive oil
salt and pepper

In a small bowl, combine the first four dry ingredients, rice flour through paprika.  Pour spice blend on a plate and spread it out.  Take the catfish fillets and pat them dry with paper towels.  Season both sides with salt and pepper.  Then coat each side of the fillet in the spice blend.

Heat a thin layer of oil in a pan on medium-high.  Add catfish fillets and cook 5 minutes on the first side.  Flip and cook an additional 2 to 3 minutes.

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