Cat Fish Fillets and Rice with Carrots and Peas

O 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
  • breadcrumbs
  • dried chives
  • paprika
  • flour
  • egg
  • sunflower oil (for frying)
  • 1 carrot
  • 1 can peas
  • rice (as needed)


  1. If the fillets are large, cut them in half.
  2. Season with salt, pepper, lemon juice, and a little white wine.
  3. Allow the fillets to absorb the seasoning for a few minutes.
  4. Mix the breadcrumbs, chives, paprika, and a pinch of salt together in a small bowl.
  5. Dry the fillets with a paper towel.
  6. Place the flour in a plastic bag, add the fillets and shake the bag to coat them.
  7. Dip the fillets in the beaten egg and then coat with the breadcrumb mixture (also placed in plastic bag).
  8. Heat the sunflower oil in a large skillet, add the fillets and fry until golden.
  9. Slice and boil the carrot.
  10. Start cooking the rice, and mash the carrot.
  11. When the rice is nearly cooked, stir in the mashed carrot and peas.
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