ears husked fresh supersweet corn
tablespoons Colavita Extra Virgin Olive Oil
cup soy flour
teaspoon fennel seeds
teaspoon white pepper
catfish fillets 6 to 8 ounces (U.S. farm raised preferred)
Fresh sprigs cilantro, for garnish
Salt, if desired
In a large skillet sear corn in 1 tablespoon of the Colavita Extra
Virgin Olive Oil. Remove corn when golden; set aside.
Mix the flour with the breadcrumbs, fennel seeds, paprika and white
pepper; dredge the catfish in the flour mixture, and add the
remaining Colavita Extra Virgin Olive Oil to the skillet. Sauté the
catfish on each side until golden, about 2 to 4 minutes, adding
additional Colavita Extra Virgin Olive Oil, if needed. Serve with
corn and garnish with cilantro.