1/3	cup (48 g) stone-ground yellow cornmeal

1	teaspoon (5 ml) good-quality chili powder

1	teaspoon (5 ml) ground cumin

1/2	teaspoon (2.5 ml) ground coriander

1/2	teaspoon (2.5 ml) salt (optional)

1/4	teaspoon (1.25 ml) freshly ground pepper

4	catfish fillets, 5 ounces (150 g) each

olive oil cooking spray

2	teaspoons (10 ml) olive oil

1. Preheat oven to 400°F (200°C), Gas Mark 6. In a shallow bowl, combine cornmeal, chili powder, cumin, coriander, salt (if using), and pepper. Dredge catfish fillets in cornmeal mixture, shaking off any excess.
2. Lightly coat a large ovenproof skillet with cooking spray. Add olive oil and place over medium-high heat. Add the catfish and sauté for about 3 minutes per side, turning once, until catfish starts to brown.
3. Transfer skillet to the oven and bake for another 8 to 10 minutes, until fish flakes when tested with a fork. Serve at once.