NUTRITION

SERVINGS

INGREDIENTS

7 oz catfish fillet

1 medium russet potato

2 tbsp yellow cornmeal

0.5 tbsp olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Cut the russet potato into thin wedges and toss them in a bowl with half of the olive oil and a pinch of the salt and pepper.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  While the fries roast, combine the cornmeal, smoked paprika, garlic powder, onion powder, and the remaining salt and pepper in a shallow dish.

• 5

  Pat the catfish fillet completely dry with paper towels, then dredge it in the cornmeal mixture, pressing down to ensure an even coating on both sides.

• 6

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 7

  Place the catfish in the skillet and cook for 3-4 minutes per side until the crust is deeply golden and the fish flakes easily with a fork.

• 8

  Serve the crispy catfish immediately alongside the zesty potato fries with a fresh squeeze of lemon juice.