Cat Fish Fillets and Rice with Carrots and PeasO Meu Tempero
Catfish are bottom dwellers, similar to lobsters, so you'll want to avoid any that have a particular ammonium funk about them, as that can be a sign of spoilage. You can always ask the fishmonger to smell the fillets before he wraps them up, too. Here, catfish fillets are breaded in the classic manner: First they are coated in flour, then dipped in eggs, and finally dredged in seasoned breadcrumbs before being fried to a golden-brown crust.
- catfish fillets
- salt (to taste)
- ground black pepper (to taste)
- lemon juice
- white wine
- bread crumbs
- dried chives
- sunflower oil (for frying)
- 1 carrots
- 1 can peas
- rice (as needed)
- 1If the fillets are large, cut them in half.
- 2Season with salt, pepper, lemon juice, and a little white wine.
- 3Allow the fillets to absorb the seasoning for a few minutes.
- 4Mix the breadcrumbs, chives, paprika, and a pinch of salt together in a small bowl.
- 5Dry the fillets with a paper towel.
- 6Place the flour in a plastic bag, add the fillets and shake the bag to coat them.
- 7Dip the fillets in the beaten egg and then coat with the breadcrumb mixture (also placed in plastic bag).
- 8Heat the sunflower oil in a large skillet, add the fillets and fry until golden.
- 9Slice and boil the carrot.
- 10Start cooking the rice, and mash the carrot.
- 11When the rice is nearly cooked, stir in the mashed carrot and peas.