Cat Fish Fillets and Rice with Carrots and Peas

O Meu Tempero
Cat Fish Fillets and Rice with Carrots and Peas


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.
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