Photography Van Chaplin / Styling Alan Henderson, Mindi Shapiro Levine / Food Styling Vanessa McNeil Rocchio, By Mary Allen Perry

Hooked on Flavor

• Light-and-Crispy Catfish

Here's a terrific little recipe for pan-frying fish without a skillet full of oil.

Natural sugars in paprika and cornmeal caramelize to a deep golden brown, creating a paper-thin crust that seals in the juices. We used catfish fillets, but any mild-flavored fish will be just as tasty. Amp up the flavor by replacing the salt and pepper with a spicy seasoning blend such as Creole or Caribbean jerk. Don't overcrowd the pan. If your skillet isn't large enough to hold all four fillets, just cook the fish in two batches.

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