Cat Fish Fillets And Rice With Carrots And Peas

1. 1

   If the fillets are large, cut them in half.

2. 2

   Season with salt, pepper, lemon juice, and a little white wine.

3. 3

   Allow the fillets to absorb the seasoning for a few minutes.

4. 4

   Mix the breadcrumbs, chives, paprika, and a pinch of salt together in a small bowl.

5. 5

   Dry the fillets with a paper towel.

6. 6

   Place the flour in a plastic bag, add the fillets and shake the bag to coat them.

7. 7

   Dip the fillets in the beaten egg and then coat with the breadcrumb mixture (also placed in plastic bag).

8. 8

   Heat the sunflower oil in a large skillet, add the fillets and fry until golden.

9. 9

   Slice and boil the carrot.

10. 10

    Start cooking the rice, and mash the carrot.

11. 11

    When the rice is nearly cooked, stir in the mashed carrot and peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.