North African Fried Catfish

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 646, total fat 48 G., saturated fats 8 G., proteins 48 G., carbohydrates 3 G., fiber 1 G., cholesterol 183 mg, sodium 836 mg, sugar 0 G.

Embrace the traditions of North African cuisine and prepare delicious catfish in the aromatic spices typical of this vibrant region. These flavors harmoniously combine savory spices with the sweet notes of cinnamon and star anise, enhanced by Chinese Five Spice Powder. Rub the catfish fillets with the spices, pan-fry until nicely browned, and serve with spicy mayonnaise mixed with harissa. Garnish the fish with lemon wedges for a drizzle of juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp + 1 tsp ground coriander
2 tsp ground cumin
1 teaspoon Chinese Five Spice Powder
0.5 tsp cayenne pepper
4 skinless catfish fillets weighing 280-340 g.
0.5 cup mayonnaise
2 tsp harissa
1 tsp. grated lemon zest + 1.5 tsp. freshly squeezed lemon juice
2 tbsp. l. olive oil
Coriander leaves and lemon wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: catfish, five spice seasoning, cumin, ground cayenne pepper, lemon zest, harissa sauce

Cooking the dish according to the recipe:

In a small bowl, combine the coriander, cumin, five-spice powder, cayenne pepper, 2 tablespoons salt, and a pinch of freshly ground black pepper. Rub the spice mixture all over the fish. In another small bowl, combine the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt, and a pinch of freshly ground black pepper.
In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add half of the catfish fillets and cook, turning once, until browned and cooked through, 4-5 minutes per side. Repeat with the remaining oil and fish.