Peanut Crusted Cornmeal Catfish
- 2/3 cup peanuts
- 1/2 cup cornmeal
- 3 tablespoons finely chopped parsley
- 1 teaspoon dried thyme leaves
- 1/4 cup plain yogurt
- 2 teaspoons hot sauce
- ml salt
- 4 catfish fillets (or your favourite firm whitefish, 175 to 250 g)
- Preheat oven to 425u0b0F (220u0b0C). Line a baking sheet with parchment paper then oil parchment.
- In a food processor, whirl peanuts with cornmeal until peanuts are finely chopped (or chop peanuts by hand). Place mixture in a pie plate along with parsley and thyme, and stir. In a small bowl, stir yogurt with hot sauce and salt. If catfish fillets are large, cut into serving-size pieces.
- Working with one fillet at a time, brush each side with yogurt mixture. Then, dip in cornmeal mixture, pressing to coat both sides. Place on baking sheet, and repeat with remaining fillets. Any extra peanut mixture can be sprinkled over top, coating any missed spots. Bake until golden and fish flakes with a fork, about 15 minutes.
peanuts, cornmeal, parsley, thyme, plain yogurt, hot sauce, salt, catfish fillets
Taken from www.food.com/recipe/peanut-crusted-cornmeal-catfish-459689 (may not work)