Toast the pine nuts in a medium skillet over medium heat for about 2 minutes until golden brown.

Grind cooled pine nuts in a spice grinder until finely ground. Combine with flour, cornmeal, cayenne, cumin, and salt in a mixing bowl.

Dredge each catfish fillet in the pine nut mixture, ensuring a thick coating.

Heat ½ inch of vegetable oil in a sauté pan over medium-high heat. Once shimmering, fry catfish fillets for 4-5 minutes on each side until golden brown.

Transfer fried catfish to a wire rack over a baking sheet to drain excess oil.

Serve immediately, optionally garnished with lemon wedges or cilantro-lime sauce.