Caribbean Style Catfish Food

CARIBBEAN STYLE CATFISH

Steps:

• Preheat oven to 400 degrees F.
• Melt margarine in skillet.
• Add green pepper and 2 tbsp onion.
• Saute until onion is transparent.
• Add almonds, (OPTIONAL) bread crumbs, oregano, one tbsp lime juice, coriander (or parsley), and salt.
• Mix well.
• Spoon filling down centre of each catfish fillet.
• Roll up and secure with toothpicks.
• In shallow baking pan, combine remaining 2 tbsp onion, water, garlic, bay leaf, red pepper and remaining 3 tbsp lime juice.
• Place catfish in pan.
• Bake in pre-heated oven for 30-35 minutes, basting occasionally until catfish flakes easily.
• Remove catfish to serving platter.
• Granish platter with strips of lime peel.

CARIBBEAN STYLE FRIED FISH

Steps:

• Wash the fish and pat it dry with absorbent kitchen paper. Squeeze a few drops of lemon or lime juice on to the flesh.
• Place the garlic, onion, spring onion, chilli, coriander and seasoning into a small blender and purée to a paste.
• Spread the paste over the fish and leave it to marinate for at least 15 minutes.
• Heat some oil in a frying pan.
• Put some plain flour in a bowl and dip the fish in it.
• Place the fish in the hot oil, without overcrowding the pan. Fry the fish on each side until golden brown.
• Remove the fish from the pan and place on absorbent kitchen paper to absorb any excess oil.
• Serve with a light salad on the side.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

CAMBODIAN GINGER CATFISH

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
• Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.