1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup finely ground hazelnuts (roasted or, egon hazelnuts
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground cumin
4 catfish fillets (6 oz. ea.)
1/4 cup olive oil
2 tbsp coarsely chopped hazelnuts (roasted, oregon hazelnuts)
Directions
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.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 4 servings
Catfish With Oregon Hazelnuts Recipe brought to you by Recipe Ideas
Categories: Fish; Nut; Seafood
The History of Recipes
Historians have proved the existance of recipes back into the distant past, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early cookbooks were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. During Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also tells us how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern cooks such as bay, fennel and dill. During the succeeding few hundred years, the powerful families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe publications were greatly in demand mostly as a result of better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Catfish With Oregon Hazelnuts recipe.
