June 11, 2012

Breaded catfish fillets with parsley red potatoes (serves 4)


  • 1 pound catfish fillets
  • oil for deep frying
  • ½ cup wheat flour
  • 2 eggs
  • 2 tbsp milk
  • ¾ cup breadcrumbs
  • salt to taste

Pat-dry the catfish fillets then those fillets into 2 pieces lengthwise which are thicker. Season with salt.

Prepare 3 dishes for the flour, the egg and one for the breadcrumbs. Beat the eggs lightly and mix them with the milk. Dip one fillet first in the flour, then in the egg-milk mixture. Finally, coat both sides of the fillet with breadcrumbs.

Pour the oil into a deep-sided cooking pan or if you own one, you can use a chip pan instead. Heat it to 180 °C. Put the fish into the oil and fry both sides until it becomes golden brown.

Parsley red potatoes

  • 2 pounds red potatoes
  • salt to taste
  • ½ cup butter
  • 2 tbsp minced fresh parsley

Peel off the potato skin. Cut them in half. Melt the butter in a saucepan and place in the potatoes. Mix it a few times then add a little water and a pinch of salt. Cover the saucepan and reduce heat to medium-low and cook until the potatoes become tender. Drain and add parsley.


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