March 9, 2007

Fried Catfish Fillet With Tomato Sauce

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My daughter asked me to cook meatless or fish dinners on Fridays because she is giving up a few things during Lent, and meat on Fridays is one of them. I am more than happy to feed everyone in my house fish and this is my chance to cook fish more often.

Fried Catfish Fillet
1½ pounds catfish fillet
1 tablespoon lemon or calamansi juice
1 tablespoon soy sauce
1 teaspoon sea salt
olive oil for frying

Tomato Sauce
1 T olive oil
3 cloves garlic, chopped
1 onion, chopped
2 large tomatoes. diced
1 tsp lemon or calamansi juice
1 tsp soy sauce
½ tsp salt
ground black pepper
fresh cilantro, coarsely chopped
  • Marinate fish in lemon juice, soy sauce and salt for no more than 10 minutes. In a large skillet heat oil on medium high. Roll fillets in cornstarch, fry until golden brown and crispy. Transfer to a serving dish.
  • While fish is marinating, prepare the sofrito: Saute garlic and onion until cooked, about 3 minutes. Add lemon juice, soy sauce and salt, stir fry for 1 minute. Turn off the heat, add tomatoes, cilantro and ground pepper. Mix well and set aside. Spoon on top of fried fish fillets. Serve with steamed baby squash.
sweet and tender steamed and lightly salted assorted baby squash


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