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Yield: 4 servings


    · 1/2 cup cornmeal
    · 1/4 cup all-purpose flour
    · 1/4 cup finely ground roasted Oregon hazelnuts
    · 1 teaspoon salt
    · 1/2 teaspoon cayenne pepper
    · 1/4 teaspoon ground cumin
    · 4 catfish fillets (6 oz. each)
    · 1/4 cup olive oil
    · 2 tablespoons coarsely chopped roasted Oregon hazelnuts


Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and cumin in large plate or shallow casserole.

Dredge catfish in cornmeal and flour mixture and place on waxed paper.

Heat oil in large heavy-bottomed skillet over medium heat.

Add catfish and cook about 4 minutes on each side, or until golden brown.

Transfer to serving plate, and garnish with chopped hazelnuts and orange twists.

Oregon Hazelnuts

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