Cornmeal Crusted Catfish

½ cup yellow cornmeal
1 Tbs. paprika
2 tsp. ground cumin
Pinch cayenne pepper
2 tsp. salt
½ teaspoon freshly ground pepper
6 catfish fillets (about 2 lbs. total), rinsed and dried
3 Tbs. extra virgin olive oil
2 lemons, cut into wedges
½ bunch Italian parsley, finely chopped
Hot sauce, optional
On a plate or a baking sheet, mix together cornmeal, paprika, cumin, cayenne, salt, and pepper. Dredge fish in cornmeal mixture, turning to coat both sides, and patting the fillets to help coating stick. Cook fish in batches. In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Place 2 catfish fillets in pan, skin side up. Cook until crust is browned, about 6-8 minutes. Flip fillets over and repeat with other side. If crust turns too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out pan with a paper towel. Repeat with remaining olive oil and fish fillets. Garnish with parsley, and serve with lemon wedge and hot sauce, if desired. (Yield: 6 servings)