Ingredients :

• Catfish Fillets — Look for fillets around 150 to 200g with an even thickness — not a thin tail on one side and thick on the other, otherwise one end will be dry before the other is cooked. Catfish has a firm flesh that stands up well to the dry heat of the oven. If you can’t find it, cod or panga work just fine.
• Cornmeal — Medium-grain yellow cornmeal — not fine cornstarch, which won’t provide any texture. Look in the specialty flour section or African/American specialty stores. Quick-cook polenta also works if that’s all you have in the cupboard.
• Paprika — Smoked is preferred — it adds a depth of flavor that mimics BBQ cooking. Sweet paprika also works. Avoid the hot kind if cooking for children, unless you like surprises at the table.
• Oil — A drizzle of neutral oil — sunflower, grapeseed — on the tray and on the fillets just before baking. The goal: a thin layer so the cornmeal browns evenly. No need to drown them.