Native American Catfish with Pine Nuts 
                                                 
Ingredients
•	4 U.S. farm-raised catfish fillets
•	1/4 cup plus 2 tablespoons pine nuts
•	1/2 cup yellow cornmeal
•	1/4 cup all-purpose flour
•	1 teaspoon salt
•	1/2 teaspoon cayenne pepper
•	1/4 teaspoon ground cumin
•	1/4 cup vegetable oil

Preparation
1.  Preheat the oven to 350 F. 
2.  Spread pine nuts on a baking sheet and toast in the oven for about 5 minutes or until golden brown. Let Cool. 
3.  Grind 1/4 cup of the pine nuts and reserve remaining for garnish. 
4.  Mix ground pine nuts, cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish or on a piece of wax paper. 
5.  Dredge catfish fillets in the pine nut mixture. Set aside on a wax paper-lined baking sheet.  
6.  Heat oil in a large skillet over medium heat. 
7.  Fry catfish fillets, two at a time, in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork. 
8.  Sprinkle fillets with whole pine nuts and serve.