INGREDIENTS

SERVINGS 4UNITS

• 2lbs potatoes

• 2tablespoons vegetable oil, divided

• 1teaspoon ground cumin, divided

• 1⁄2teaspoon salt, divided

• 1⁄2teaspoon pepper, divided

• 1⁄2teaspoon turmeric

• 2garlic cloves, minced

• 1⁄4cup all-purpose flour

• 1⁄2teaspoon paprika

• 4catfish fillets or 4 talapath fillets

• 4cups Baby Spinach, packed (optional)

• 1lemon, cut into wedges

DIRECTIONS

1. Preheat oven to 450°F.

2. Peel potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.

3. In large bowl mix half of the oil, cumin, salt and pepper, the full amount of the turmeric and garlic. Toss potato wedges in the mix.

4. Arrange on greased rimmed baking sheet. Bake until crispy and golden brown, turning potatoes once or twice, for about 20 minutes.

5. Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper.

6. Press fish into flour mixture, turning to coat; shake off excess.

7. In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about 7 minutes.

8. Add spinach if you wish; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top