Crusted catfish in a mint marinade
What you need: Serves 4
4 catfish filets
4 sprigs of fresh mint
2 tsp fresh lime juice
1 tsp of finely chopped ginger
1/2 tsp of chili powder/paprika
Pinch of turmeric
Salt to taste
2 Tbsp of olive oil
For the crust:
1 tsp dried and crushed mint
1 cup of bread crumbs
Salt and pepper
In a little blender, add the fresh mint, ginger, lime juice and the powders. Grind them to a fine paste. To this paste, add a tsp of oil and salt; stir it in.
Place the filets on a plate. Massage both the sides with the mint paste. Cover with a plastic wrap and let them rest in the refrigerator for about 20-30 minutes. Get a non stick pan warm on medium heat.
In a shallow dish, stir together the bread crumbs, mint, salt and pepper. Dip the catfish fillets into the breadcrumb mixture and coat liberally.
Add a tablespoon of oil on the hot pan, and place the filets, as many as you can fit into the pan.
Let them cook for about 4 minutes, until the crust is golden and crunchy. Flip it over to the other side and let them cook the same way. Poke a fork through the middle of one filet; if it is flaky, we are good.
My kids love shrimp, so I did the dipped them in the remaining marinade, and cooked them the same way. Serve them with a side of vegetable or soup, and dinner is served. Enjoy!
Most recent The Dish posts
Our new comment system is not supported in IE 7. Please upgrade your browser here.