Crispy Chilean Catfish with Pebre Sauce

Ingredients

In this adaptation of Fried Catfish from South American cuisine to Chilean cuisine, we incorporate the traditional Chilean pebre sauce to add a unique flavor profile. The pebre sauce, with its fresh ingredients and tangy taste, enhances the catfish dish and gives it a distinct Chilean twist. We alse have the original recipe for Fried Catfish, so you can check it out.

• 4 catfish fillets (about 6 ounces each) (4 filetes de bagre) 4 catfish fillets (about 6 ounces each) (4 filetes de bagre)
• 1 cup all-purpose flour (120g) (1 taza de harina sin preparar) 1 cup all-purpose flour (120g) (1 taza de harina sin preparar)
• 1 teaspoon paprika (1 cucharadita de paprika) 1 teaspoon paprika (1 cucharadita de paprika)
• 1 teaspoon salt (1 cucharadita de sal) 1 teaspoon salt (1 cucharadita de sal)
• 1/2 teaspoon black pepper (1/2 cucharadita de pimienta negra) 1/2 teaspoon black pepper (1/2 cucharadita de pimienta negra)
• 2 eggs, beaten (2 huevos, batidos) 2 eggs, beaten (2 huevos, batidos)
• Vegetable oil, for frying (aceite vegetal, para freír) Vegetable oil, for frying (aceite vegetal, para freír)
• For the Pebre Sauce: For the Pebre Sauce:
• 1 cup fresh cilantro, chopped (1 taza de cilantro fresco, picado) 1 cup fresh cilantro, chopped (1 taza de cilantro fresco, picado)
• 1/2 cup fresh tomatoes, diced (1/2 taza de tomates frescos, cortados en cubitos) 1/2 cup fresh tomatoes, diced (1/2 taza de tomates frescos, cortados en cubitos)
• 1/4 cup red onion, finely chopped (1/4 taza de cebolla roja, finamente picada) 1/4 cup red onion, finely chopped (1/4 taza de cebolla roja, finamente picada)
• 2 tablespoons fresh lemon juice (2 cucharadas de jugo de limón fresco) 2 tablespoons fresh lemon juice (2 cucharadas de jugo de limón fresco)
• 1 tablespoon olive oil (1 cucharada de aceite de oliva) 1 tablespoon olive oil (1 cucharada de aceite de oliva)
• 1 teaspoon red pepper flakes (1 cucharadita de hojuelas de pimiento rojo) 1 teaspoon red pepper flakes (1 cucharadita de hojuelas de pimiento rojo)
• Salt, to taste (sal, al gusto) Salt, to taste (sal, al gusto)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, salt, and black pepper.
2. 2.
   Dip each catfish fillet into the beaten eggs, allowing any excess to drip off, then coat it in the flour mixture, pressing gently to adhere.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat.
4. 4.
   Fry the catfish fillets for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
5. 5.
   In a bowl, combine the chopped cilantro, diced tomatoes, finely chopped red onion, lemon juice, olive oil, red pepper flakes, and salt. Mix well to combine.
6. 6.
   Serve the crispy catfish fillets with a generous spoonful of pebre sauce on top.

Treat your ingredients with care...

• Catfish — Make sure to pat the catfish fillets dry before coating them in the batter to ensure a crispy texture.
• Pebre Sauce — Adjust the amount of red pepper flakes according to your desired level of spiciness.

Tips & Tricks

• For an extra crispy coating, you can double-dip the catfish fillets in the egg and flour mixture.
• Serve the catfish fillets with a squeeze of fresh lemon juice for added brightness.
• If you prefer a milder pebre sauce, remove the seeds from the tomatoes before dicing them.
• If you don't have fresh cilantro, you can substitute it with fresh parsley.
• To make the dish healthier, you can bake the catfish fillets instead of frying them.

Serving advice

Serve the Crispy Chilean Catfish with Pebre Sauce as a main course, accompanied by steamed rice or roasted potatoes. Garnish with fresh cilantro leaves for an extra touch of freshness.

Presentation advice

Arrange the golden-brown catfish fillets on a platter and drizzle the vibrant pebre sauce over them. Sprinkle some additional chopped cilantro on top for a pop of color. Serve with a side of steamed vegetables for a complete and visually appealing presentation.