Toast Nuts: Begin by toasting your pine nuts in a small skillet over medium heat for about 2 minutes until golden brown and aromatic, then set aside to cool.

Grind Nuts: Using a spice grinder, grind the cooled toasted pine nuts into a fine powder.

Mix Coating: In a mixing bowl, combine the ground pine nuts with flour, cornmeal, cayenne pepper, ground cumin, and salt. Stir until mixed for an even coating.

Prepare Fish: Dredge each catfish fillet in the nut-flour mixture, ensuring it’s well coated.

Heat Oil: In a sauté pan, heat about ½ inch of vegetable oil over medium-high heat until shiny.

Fry Fish: Gently place the coated catfish fillets into the hot oil. Fry for 4-5 minutes on each side until crispy and golden brown.

Drain: Once cooked, transfer the fried catfish onto a cooling rack to drain excess oil.