Cat Fish Fillets And Rice With Carrots And Peas

Name: Cat Fish Fillets And Rice With Carrots And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: catfish fillets, salt to taste, ground black pepper to taste, lemon juice, and more.

Yes, Cat Fish Fillets And Rice With Carrots And Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cat Fish Fillets And Rice With Carrots And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions